Jeweltoned Burrata Beet Salad with Pistachio Dukkah

JewelToned Burrata Beet Salad Recipe Gastropub at Home

By Amara Vitalis September 26, 2025

Table of Contents

Jewel Toned Burrata and Beet Salad: A Simple Fancy

Ever wondered how to elevate your lunch game? Honestly, this burrata and beet salad is the answer! It's a killer combo of sweet beets, creamy burrata, and a nutty crunch.

The flavor profile is fresh, earthy, and just a bit fancy.

A Beet Salad with History

This beet salad isn't just trendy. It's got roots in peasant food, reinvented for modern palates. Think rustic meets refined! It's an easy recipe taking only an hour to get it ready.

This recipe yields four servings. Perfect for a light lunch or a fancy starter.

Why You'll Love This Salad

One of the top benefits is that this vegetarian beet salad is packed with nutrients. Beets are great for energy.

The creamy burrata cheese pairing provides a good protein boost. This recipe is special because of its balance of flavors and textures.

The pistachio dukkah adds a unique, earthy crunch. Think of it like a gastropub salad recipe , but healthier!

Alright, let's gather up all the bits we need to make a delicious burrata arugula salad . We are going to get a wonderful balsamic vinaigrette salad full of healthy ingredients.

You can also serve this as a beetroot and burrata appetizer . I can already taste it!

Ingredients & Equipment

Let's chat about what you'll need to make this banging burrata and beet salad . Don't worry; it's not complicated, promise! It's less stressful than finding a decent parking spot on a Saturday, honestly.

Main Ingredients

Here's the lowdown on the stuff you'll actually be eating. Remember, quality in = quality out.

Roasted Beets:
- 1 pound (450g) medium beets. Go for firm, smooth ones.
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (2.5ml) sea salt
- 1/4 teaspoon (1.25ml) black pepper
Pistachio Dukkah:
- 1/4 cup (30g) shelled pistachios. They must be green and vibrant!
- 2 tablespoons (14g) sesame seeds
- 1 teaspoon (4g) coriander seeds
- 1/2 teaspoon (2g) cumin seeds
- 1/4 teaspoon (1g) sea salt
- 1/4 teaspoon (1g) black pepper
Balsamic Vinaigrette:
- 2 tablespoons (30ml) balsamic vinegar
- 4 tablespoons (60ml) extra virgin olive oil
- 1 teaspoon (5ml) Dijon mustard
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
Burrata Arugula Salad Assembly:
- 5 ounces (140g) baby arugula. Peppery is perfect!
- 8 ounces (225g) burrata cheese . Fresh is crucial for amazing burrata cheese pairing.
- Optional: Drizzle of honey

Seasoning Notes: It's All About That Base

The pistachio dukkah is where the magic happens. It brings crunch and nuttiness. Don't skip toasting the spices. I did once, and it just wasn't the same.

Essential spice combinations and roasting unlocks everything! No joke!.

For the balsamic vinaigrette salad , fresh garlic adds a kick. If you don't have balsamic, apple cider vinegar works in a pinch. It brings acidity.

Equipment Needed: Keep it Simple

You don't need fancy gadgets to whip up this beet salad . It's a gastropub salad recipe anyone can conquer.

Baking sheet.
Small skillet or frying pan.
Small bowl (for the vinaigrette).
Whisk. A fork will do if you're in a bind.
Knife and chopping board.

That's it! This vegetarian beet salad is totally doable. Grab those ingredients, get your apron on, and let's get cooking! Before I forget; there is plenty of other great ingredients pairings for this beet and burrata appetizer.

If you're ever stuck for ideas!

Cooking Method

Prep Steps: Mise en Place Mastery for the Best Burrata and Beet Salad

Honestly, getting organised before you start is half the battle. Essential mise en place means having all your ingredients prepped and ready to go.

Chop those pistachios for the pistachio dukkah , peel those garlic cloves, and most importantly, scrub those beets. This beet salad isn't complicated but being prepped saves a headache.

Time saving tip? Roast a big batch of beets! Use them throughout the week in different salads or as a side.

Also, pre-making the pistachio dukkah is a game changer. Store it in an airtight container and you are set. If you make a large beet salad, save some for later!

Don't forget safety! Use gloves when handling raw beets. Trust me, you don't want beet stained hands for days! It's a rookie mistake.

step-by-step Process: Roasting to Restaurant Worthy Burrata Salad

Roast Those Beets: Preheat your oven to 400° F ( 200° C) . Toss the scrubbed beets with olive oil, salt, and pepper. Wrap them in foil.
Bake 'Em: Roast for 45- 60 minutes , or until a knife slides in easily. Let them cool slightly before peeling.
Dukkah Time: In a dry pan, toast the pistachios, sesame seeds, coriander seeds, and cumin seeds until fragrant. This takes about 3- 5 minutes .
Grind it Up: Grind the toasted spices coarsely in a mortar and pestle. Season with salt and pepper. BOOM! Pistachio Dukkah !
Vinaigrette Magic: Whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic. Season.
Plate It Up: Arrange arugula on a plate. Top with the roasted beet slices and the creamy burrata cheese pairing .
Dress and Sprinkle: Drizzle with balsamic vinaigrette salad , then sprinkle generously with dukkah.

Visual cues for doneness? The beets should be easily pierced with a knife, like butter.

Pro Tips: Turning Good Into Gastropub Worthy

Want to elevate your burrata and beet salad ? Toasting the spices for the dukkah is key. It unlocks so much flavor.

Don't skip it! And don't overcook the beets. Mushy beets are nobody's friend. Aim for tender, but not soggy.

Common mistake? Dressing the salad too early. The arugula will wilt. Dress it just before serving for maximum freshness.

make-ahead option? You can roast the beets a day or two in advance. Just store them in the fridge until you're ready to assemble your roasted beet salad .

The vegetarian beet salad options are almost endless here. You could swap out ingredients, but honestly, I think this rocks!

This beetroot and burrata appetizer is so good. I served it at my friend Sarah's dinner party last month, and everyone raved about it.

Especially the burrata arugula salad . Even Sarah's notoriously picky husband loved it. And that, my friends, is a culinary victory! I honestly think this rivals a gastropub salad recipe you would pay over the odds for, and that is why I love making it at home!

Recipe Notes

This burrata and beet salad is a bit of alright, innit? It’s not just chucking some stuff on a plate.

It is a proper symphony of flavours. Before you dive in, here are a few things I've picked up making it.

Presentation Perfect: Serving Suggestions

Right, let’s talk about making this beet salad look posh, even if you're just scoffing it on the sofa. Plate the arugula nice and neat.

Then arrange the roasted beet salad around it like edible jewels. Finally, crown it with that creamy burrata cheese pairing .

A little drizzle of the balsamic vinaigrette salad and a sprinkle of pistachio dukkah , and Bob’s your uncle. For sides, some crusty bread is brilliant for mopping up the deliciousness.

A crisp glass of white wine, maybe a Sauvignon Blanc, really elevates it. You know? That's gastropub salad recipe level.

Safe Keeping: Storage Tips

Honestly, this burrata arugula salad is best served straight away. The arugula wilts if left in the dressing for too long.

That is not good. But, if you must store it, keep the dressed arugula separate from the rest. The beetroot and burrata appetizer can be stored in an airtight container in the fridge for a day.

Don’t even think about freezing it. Burrata turns into a watery mess. Nobody wants that.

Mixing It Up: Variations

Fancy a change? Swap the burrata for creamy goat cheese. That adds a nice tang. Or, give a vegan beet salad a try by using marinated tofu instead of cheese.

For a seasonal twist, use golden beets in the summer or add roasted butternut squash in the autumn. For the pistachio dukkah you can try Walnuts.

They are a fine substitute. If you are short of balsamic, try Apple Cider Vinegar. That can work, too.

Nourishment Know How: Nutrition Basics

Each serving clocks in around 450 calories. This vegetarian beet salad is packed with protein and healthy fats. The beets are a great source of fiber and antioxidants.

The pistachios in the dukkah offer essential minerals. Of course, all that creamy goodness comes with a bit of fat, so maybe don’t eat the whole thing in one sitting.

Though I wouldn’t blame you if you did!

So, go on, give this burrata and beet salad a go. It is easier than you think. And remember, cooking should be fun.

Don’t be afraid to experiment and make it your own. You’ve got this!

Frequently Asked Questions

Can I make the burrata and beet salad ahead of time?

You can definitely prep some components in advance! Roast the beets and make the dukkah a day or two ahead and store them separately. However, it's best to assemble the salad right before serving to prevent the arugula from wilting and the burrata from losing its creamy texture. Nobody wants a soggy salad, right?

Help! I can't find burrata. What's a good substitute for my beet and burrata salad?

No worries, mate! If you're struggling to find burrata, creamy goat cheese is a fantastic alternative. It offers a similar tang and richness that complements the sweetness of the beets. Alternatively, you could use fresh mozzarella (though it won't be quite as decadent) or even a vegan ricotta for a dairy-free option.

How do I store leftover beet and burrata salad?

Ideally, this salad is best enjoyed fresh. However, if you have leftovers, store the dressed salad separately from the burrata and the beets in airtight containers in the refrigerator. The beets can last for up to 3 days, but the dressed arugula will likely wilt.

It's best to add fresh arugula and burrata just before serving the leftovers.

Is there a way to make this burrata and beet salad vegan?

Absolutely! The easiest swap is to replace the burrata with a vegan alternative, such as marinated tofu or a plant based ricotta cheese. Ensure your Dijon mustard in the vinaigrette is vegan friendly, as some may contain honey.

With these simple substitutions, you can enjoy a delicious and cruelty free version of this salad.

I'm not a fan of pistachios. Can I use another nut in the dukkah for my burrata and beet salad?

Definitely! While pistachios add a lovely flavor and color, you can easily substitute them with other nuts. Walnuts, almonds, or even hazelnuts would work well in the dukkah. Just make sure to toast them lightly to bring out their flavor before grinding them. It's all about making it your own, innit?

My beets are taking ages to roast! Is there a quicker method?

Roasting beets can be a bit of a waiting game, but you can speed things up slightly. Try cutting the beets into smaller, evenly sized pieces before roasting. You can also microwave the beets for a few minutes before roasting to soften them.

However, roasting really brings out their flavour, so try to be patient if you can!