Beet and Burrata Salad with Green Goddess Vinaigrette

5 from 2 votes

This post may contain affiliate links! For more info, check out our privacy policy.

This beet and burrata salad with green goddess vinaigrette and toasted hazelnuts just might steal the show, at every gathering (and dinner, too!) I’m obsessed with this combo, the crunchy and toasty flavor from the hazelnuts, paired with beets, burrata and a tangy vinaigrette.

Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette

Ingredients you need for your beet and burrata salad

For your beets

  • Red beets
  • Orange beets
  • Toasted hazelnuts
  • Creamy burrata cheese, or fresh mozzarella will work too!
  • Kosher salt and black pepper
  • Basil leaves

For your green goddess vinaigrette

  • Basil
  • Mint
  • Neutral oil
  • Olive oil
  • Sherry vinegar
  • Salt and pepper
Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette

Steps to make this beet burrata salad

Roast your beets

Preheat your oven to 400 degrees. In aluminum foil, add in your beets (red and yellow separate) and season with salt, pepper and a drizzle of olive oil. Wrap completely and roast for 1 hour to 1.5 hours until fork tender. Remove and let cool.

Next, toast your hazelnuts

In a nonstick dry pan with a pinch of salt. Keep stirring around so they don’t burn and toast on all sides. Set aside to cool, and roughly chop, set aside to top.

Make your green goddess vinaigrette

Optional to begin blanching your basil and mint for 20-25 seconds and plunging in ice water for a strong vibrant green color, and bright taste.

Once blanched, iced and dried, (or not) In a blender; add basil, mint, neutral oil, olive oil, salt, pepper and sherry vinegar. Blend until completely emulsified and smooth. Transfer to a bowl or bottle and cool.

Prep your beets

When your beets are fork tender and cooled just a tad, remove from foil and take your hands and rub remove the peels (you can use gloves or a paper towel here as well). The peels will easily come off once the beets are fully cooked. Cut into quarters.

Assemble your salad!

Place your beets on a bowl or plate, then tear and add your burrata, toasted hazelnuts, your oil and finish with fresh basil leaves.

Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette

More salad recipes you’ll love

Recipes to pair with this

If you do make this Beet and Burrata Salad with Green Goddess Vinaigrette (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette
5 from 2 votes

Beet and Burrata Salad with Green Goddess Vinaigrette

This beet and burrata salad with green goddess vinaigrette and toasted hazelnuts just might steal the show at every gathering.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 4

Ingredients 

For your beets

  • 1 bunch red beets, stems removed
  • 1 bunch orange beets, stems removed
  • ½ cup toasted hazelnuts, chopped, salted
  • 2 8 oz balls of burrata
  • Salt and pepper to taste
  • basil leaves to serve

For your green goddess vinaigrette

  • handful of fresh basil
  • handful of fresh mint
  • 1/2 cup neutral oil, vegetable, avocado, grapeseed
  • 1/2 cup olive oil
  • 1 tablespoon sherry vinegar, adjust with another tablespoon if you like it more tangy!
  • salt and pepper to taste

Instructions 

  • Roast your beets. Preheat your oven to 400 degrees. In aluminum foil, add in your beets (red and yellow separate) and season with salt, pepper and a drizzle of olive oil. Wrap completely and roast for 1 hour to 1.5 hours until fork tender. Remove and let cool.
  • Next, toast your hazelnuts in a nonstick dry pan with a pinch of salt. Keep stirring around so they don't burn and toast on all sides. Set aside to cool, and roughly chop, set aside to top.
  • Make your green goddess vinaigrette. Optional to begin blanching your basil and mint for 20-25 seconds and plunging in ice water for a strong vibrant green color, and bright taste.
  • Once blanched, iced and dried, (or not) In a blender; add basil, mint, neutral oil, olive oil, salt, pepper and sherry vinegar. Blend until completely emulsified and smooth. Transfer to a bowl or bottle and cool.
  • When your beets are fork tender and cooled just a tad, remove from foil and take your hands and rub remove the peels (you can use gloves or a paper towel here as well). The peels will easily come off once the beets are fully cooked. Cut into quarters.
  • Assemble your salad! Place your beets on a bowl or plate, then tear and add your burrata, toasted hazelnuts, your oil and finish with fresh basil leaves.

Nutrition

Calories: 239kcal, Carbohydrates: 0.01g, Protein: 0.003g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 1mg, Potassium: 2mg, Vitamin C: 0.02mg, Calcium: 0.5mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments