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Beet and Burrata Salad with Fried Bread

12 reviews / 4.8 average

Here’s the thing, though: this is just my life now.

That picture of the vibrant juicy beet and orange goodness, slicked with dressing and scooped up with a hunk of creamy burrata on a bite of crispy fried sourdough? That is it. That is where I live. That is what I eat, breathe, and dream about.

Thanks for coming, but there is nothing more we need to talk about! Game over. I’ll just be eating this beet and burrata salad from here on out.

What You’ll Need For This Beet and Burrata Salad

Here’s our short and wonderful ingredient list:

  • pre-cooked beets
  • oranges
  • arugula
  • dressing (homemade or your favorite store-bought)
  • bread (sourdoooough)
  • burrata
Close-up of beet and burrata salad

Calling this bowl of beauty “a salad” feels not quite right, because if we’re being honest, salads leave a little to be desired sometimes.

But this salad – or maybe I should say, this big bowl of fried bread, juicy beets and oranges, quick vinaigrette, and creamy, luscious burrata – leaves exactly nothing be desired. The golden crispy-salty bites of the bread with the cool creaminess of the burrata and every juicy, vibrant, dressing-soaked bite of beets and oranges – it’s the total package. It’s a partial fork-and-knife, partial just-get-in-there-and-grab-that-bread-with-your-hands type of meal, which is my favorite kind.

New life rule: salads always need fried bread.

Beet and burrata salad in a bowl with fried bread

This Salad Makes For Great Leftovers Or Meal Prep

Some words on leftovers (or mainly just one word): YES, you can eat this as leftovers.

For max freshness, keep everything separate until you serve it.

But for the little bits of leftovers that are already mixed up, I find that the beets and the oranges hold up pretty well after they get tossed with the dressing – maybe 1-2 days. The arugula, as you can imagine, does not. So if you’re going to save leftovers, just freshen them up with a more perky handful of arugula.

The fried bread actually does pretty well if you just keep it in a container at room temp for a day or two and pop it back in the toaster / toaster oven / regular oven / skillet to get it warmed and a little crispy again. But really, any of those is going to be a sad stand-in for the real fresh fried bread. I know you don’t really need me to tell you, but where possibly, eat that fried bread right out of the pan.

Beet and burrata salad in a bowl with fried bread and a fork

Beet and Burrata Salad: Frequently Asked Questions

These salad bowls are amazing! Just want to switch up the dressing. Any ideas?

Store-bought champagne or lemon dressing would be yummy! If you want to whip up something yourself (other than what’s already written in the recipe), the lemon dressing from this salad recipe would be delicious, the kale chimichurri would be punchy and unique, and some 5-Minute Sunshine Sauce would give it a nice lift.

I want to make this, but I’m not totally sold on eating beets. What else would you recommend?

You could roast up some sweet potatoes or carrots in place of the beets if you’d prefer. Won’t have the same flavor but still yummy!

What kind of oranges should be used here?

Plain ol’ Navel oranges work just fine! But Cara Cara oranges, if you can find them, will really show off the colors in this beauty.

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Beet and Burrata Salad with Fried Bread


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 34 servings 1x

Description

This Beet and Burrata Salad is everything you need. Juicy beets and oranges, a creamy and luscious burrata scoop, peppery arugula, a quick vinaigrette, and crispy fried bread. SO MUCH YES!  


Ingredients

Scale

For the Dressing:

  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • a few taps of garlic powder
  • a big handful of chopped chives
  • salt and pepper to taste

(OR, a bottle of your favorite champagne dressing, lemon dressing, or similar)

For the Salad:

  • one 8-ounce package cooked beets 
  • 2 oranges
  • a handful of arugula
  • 8 ounces burrata (two 4-ounce rounds)
  • 46 slices white Tuscan-style or sourdough bread 

Instructions

  1. Shake dressing ingredients in a jar.
  2. Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.
  3. Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
  4. Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.
  • Category: Salad
  • Method: Chop
  • Cuisine: American

Keywords: beet salad, burrata, fried bread

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More “Salads That Don’t Feel Like Salads” Recipes

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40 Comments

  1. Pinch of Yum Logo
    Ann

    Looks yummy!!Where can I find a package of cooked beets? I’m just used to finding the raw beets in the produce section? Thanks!!

    1. Pinch of Yum Logo
      Patricia

      You can find Cooke’s diced beets in the freezer section of some grocery stores.

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Ann! We have found cooked beets in the produce section by the packaged lettuce and salad kits.

  2. Pinch of Yum Logo
    Ally

    I love the idea of the little videos in the recipe breakdown, but I’m finding that the videos themselves don’t always show the most helpful thing. For example, in this post, I’m more interested in knowing what “press excess juice out of the beets with a paper towel” looks like, rather than seeing some ingredients being stirred together – I know how to do that 🙂 I don’t really know what to look for when dealing with my own beets. How much liquid are we talking? Is it really just “make sure they’re not still dripping”? Or am I expecting something like what comes from pressing tofu?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great feedback, Ally. Thank you! For this recipe, we just need to make sure the beets aren’t dripping, so a quick wipe/squeeze with a paper towel is all you need to do!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question! We have yet to find a great plant-based replacement for burrata. You could substitute in your favorite plant-based cheese. Additionally, I did see some vegan burrata recipes out there after googling, which would definitely be non-SOS friendly, but probably the closest plant-based option in taste and texture!

      1. Pinch of Yum Logo
        Gabrielle

        I’ve had some really great vegan goat cheese that I think would be amazing in this salad!

  3. Pinch of Yum Logo
    Nicole

    This was so good!! Even though it might not look like typical child fare, our seven and three year old loved it! Super, super yummy and now my kids like beets! The whole family requested to have this again 😊

  4. Pinch of Yum Logo
    Megan

    This was so easy and delish! I roasted raw beets because I had the time and it turned out fantastic!!






  5. Pinch of Yum Logo

    I made this tonight and it was delicious!! So nice to have something new and different but quick! I couldn’t find pre-cooked beets so got some golden beets and steamed them. My three year old even loved the deconstructed version of this dish. I can’t say it enough: the POY team never leads me astray. THANK YOU!






  6. Pinch of Yum Logo
    Michelle

    So good! I didn’t find pre cooked beats, so I roasted them and it turned out so well!






  7. Pinch of Yum Logo
    Shilpa

    This one did not hit for me. Is it just me or is peeling an orange the most difficult kitchen task? The final result yields 4 very small servings (more like an appetizer) but with a meal size amount of calories because of all the burrata and oil (note the calculated amount shown on the recipe does not include oil used for frying bread). If I’m going to eat 500-600 calories I at least want to feel full afterwards.






  8. Pinch of Yum Logo
    Gabrielle

    I made this tonight with the 5-minute sunshine sauce since I didn’t have all the ingredients on hand for the jar dressing – was fantastic! So delicious and quick!






  9. Pinch of Yum Logo
    Alison Jeffers

    Couldn’t find burrata so used goat cheese, and for the beets I had some jars of picked beets that I drained and rinsed and it turned out wonderfully!!






  10. Pinch of Yum Logo
    Lisa

    Really liked this and so colorful!! I did add a little extra crunch with some roasted pepitas.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Love the idea of adding crunch with pepitas! So glad you enjoyed the dish!

  11. Pinch of Yum Logo
    Mary C.

    This is an instant classic recipe! I don’t think I’ve ever fully enjoyed cara cara oranges until I had them in this salad. The whole dish was so juicy and delicious! My boyfriend who doesn’t think salad is hearty enough for dinner was even won over by this recipe. The only substitution I made was tahini for the mustard in the dressing, although I’d love to try again sometime with the mustard. Thanks!!






  12. Pinch of Yum Logo
    avika

    Hi! If I want to cook the beets myself and not use packaged ones. How should I do that?

  13. Pinch of Yum Logo
    Patricia

    Thank you so much for the nutrition info! VERY much appreciated…makes me come to your website before many others.
    So looking forward to trying this beet salad recipe! Would this work with canned beets or pickled beets?