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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: 3-4 servings 1x


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!  



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 


  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