Roasted Beets and Burrata Salad

There just isn’t enough time to talk about all the ways beets are healthy for you. Plus, they’re so tasty! Especially when paired with rich burrata cheese, fresh basil, lemon zest, olive oil, salt and fresh cracked pepper. Eat it for lunch or as a side dish at dinner and you won’t even miss those holiday pies. And who knows, it looks so yummy even your kids might want to try it! 


    Burrata cheese (can substitute buffalo mozzarella)
    Roasted beets
    Fresh basil
    Lemon zest
    Olive oil
    Sea salt

    Fresh pepper


Roast the beets

  • 1 Preheat oven to 400° F.
  • 2 Trim leafy greens off beets if present, and scrub beets clean. In a bowl, toss beets with enough olive oil to coat them and season with salt and pepper.
  • 3 Wrap beets individually in aluminum foil and place on a baking sheet. Bake until the beets are tender and can be pierced with a fork (about 1.5 hours depending on the size of the beets).
  • 4 Allow beets to cool enough to handle, then peel and cut into wedges or slices.

Assemble the salad

  • 1 Place burrata cheese on a plate and smash with a fork to break it up.
  • 2 Top with the sliced roasted beets and fresh basil leaves.
  • 3 Garnish with lemon zest, a drizzle of olive oil, sea salt, and fresh cracked pepper.


Wrap leftover fresh herbs in a slightly damp paper towel and place in a Ziploc® brand bag in the fridge. They’ll keep better and longer that way!