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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!
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
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.
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: Frequently Asked Questions
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.
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!
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.
Prefer To Watch Instead Of Read?
Beet and Burrata Salad with Fried Bread
- Total Time: 25 minutes
- Yield: 3–4 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
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)
- 4–6 slices white sourdough bread
Instructions
- Shake dressing ingredients in a jar.
- 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.
- Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
- Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chop
- Cuisine: American
Keywords: beet salad, burrata, fried bread
More “Salads That Don’t Feel Like Salads” Recipes
- Corn, Avocado, and Quinoa Salad with Marinated Tomatoes (the fresh herbs here just take it over the top)
- The Best Easy Italian Pasta Salad (DANGEROUSLY GOOD!)
- Chopped Salad Pizza (testing the salad limits in the very best way)
- Peanut Noodle Salad (noodles on noodles on noodles – yum)
- 5-Minute Spicy Chickpea Salad (nutritious and easy in 5 minutes)
Want more veggie-forward recipes? Checkout our Plant-Powered series!
Great recipe, very bright! I used champagne vinegar in the dressing and it was fine without the bread. Might be nice with chopped walnuts in the future.
Omg! I’m eating this right now and it’s so good! I almost left out the bread because carbs but this was so worth it. Yummy!
I made this last night with beets from our garden. I subbed out fresh onion powder I made from tops of onions we grew for the chives and fresh garlic for the garlic powder. Thanks for sharing.
Pro tip on cooking fresh beets – wash and boil, then the skin slips right off! And if you have a pup, mine loves to eat the skin, so nothing is wasted.
Love that tip!
This Beet and Burrata Salad looks absolutely delicious! I love the combination of flavors and textures, especially with the crispy fried bread. Can’t wait to try it out this weekend! Thanks for sharing such a beautiful recipe!
Hi! If I want to add a protein to this meal, what would you suggest? I’m stumped!
Chicken would be a great addition!
Thanks for the feedback, Ally! I appreciate it. For this recipe, we just need to make sure the beets are not dripping wet. A quick wipe or squeeze with a paper towel should do the trick. thanks for the info i got
This was sooooooo yummy!! The fry bread was amazing— not sure why I have never made bread like that!
Loved this!
Looks delicious. Thank you again for a good recipe.
I am thinking that some socca would work here instead of the fried bread…tho COB’s sourdough is to die for! Costco has the precooked beets but my people are offended by the site of them:( going to try the sweet potato version or maybe do one of each ( I am not offended by beets) POY has yet to steer me on the wrong course ‘cept for the puppy chow. My epi pen says hard no to the pb. I might try almond butter instead!
So so good! Didn’t change a thing. Easy and quick to make. I could have this as a side salad every day 😂
Thanks for sharing! Does it keep long?
If the salad is already made and dressed, it will probably be good for a day or two. I’d worry about the arugula getting a little soggy. If you have leftover ingredients, you could store the arugula and salad dressing in separate containers and everything should last for a few days!
This looks so good! What a great lunch meal for the week!
So glad I found this; favourite salad recipe ever!
Such a simple recipe yet it is so good, thanks for the recipe Lindsay! From Sydney Bifold Doors
So glad I found this recipe, thank you!
Love this recipe!
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?
Yes those varieties will work just fine!
This looks like a perfect summer meal. That Burrata is a great touch, thanks for sharing!
Hi! If I want to cook the beets myself and not use packaged ones. How should I do that?
Hi! You can boil them. Check out this tutorial!
Such a delicious and simple salad!
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!!
So glad the salad was a hit, Mary! Thanks for the comment!
Really liked this and so colorful!! I did add a little extra crunch with some roasted pepitas.
Love the idea of adding crunch with pepitas! So glad you enjoyed the dish!
I just tried it last night and my husband loves it! Thank you for this yummy recipe Krista. Cheers from us
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Glad to hear it!
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!!
Sounds amazing!