Arugula and Burrata Salad with Roasted Beets and Pistachios

Name: Arugula and Burrata Salad with Roasted Beets and Pistachios
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups (150 g) baby arugula, washed and thoroughly dried; 1 ball (250 g) burrata cheese, cold, from refrigerator; 3 medium (300 g) roasted beets, peeled, sliced 1/8 inch thick; ½ cup (60 g) roasted unsalted pistachios, shelled and roughly chopped; 3 tablespoons (45 ml) extra-virgin olive oil; 1 tablespoon (15 ml) red wine vinegar; ¼ teaspoon (1½ g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant Mediterranean salad that celebrates simplicity and quality ingredients. Peppery baby arugula is lightly dressed with a tangy vinaigrette, then topped with creamy burrata cheese, earthy roasted beets, and crunchy roasted pistachios. This elegant salad works beautifully as a side dish or light main course, and comes together in just 15 minutes when using pre-roasted beets.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 salads (serves 4 as a side dish or light appetizer)

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Steps

Before you start

Ensure the burrata cheese is cold and kept in the refrigerator until the moment you assemble
If using fresh roasted beets, have them roasted and cooled completely before beginning
Wash and thoroughly dry the arugula using a salad spinner or paper towels—wet greens become soggy
Gather all ingredients and equipment before you start; this salad comes together quickly

1
Wash and dry arugula
- Rinse the baby arugula under cool running water in a colander to remove any dirt or sand.
- Gently shake off excess water, then pat thoroughly dry with paper towels or use a salad spinner to remove as much moisture as possible.
- Completely dry greens are essential for preventing a soggy salad and allowing the vinaigrette to coat properly.
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Ready when: Arugula is completely dry with no standing water
Tip: A salad spinner is the fastest way to dry greens without bruising the delicate leaves
2
Prepare roasted beets
- If using fresh roasted beets, carefully peel off the thin papery skin under cool running water (it should slide off easily).
- If using canned or pre-roasted beets from a jar, drain them in a colander.
- Using a sharp knife on a clean cutting board, slice the beets into thin, even slices approximately 1/8 inch thick.
- Set aside on the cutting board to prevent staining other surfaces.
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Ready when: Beets are uniformly sliced into thin, even pieces
Tip: Slicing beets on a separate cutting board keeps your work area clean and prevents red juice from staining other ingredients
3
Chop pistachios and gather cheese
- Roughly chop the roasted pistachios into bite-sized pieces about 1/4 inch, leaving some pieces slightly larger for varied texture and visual interest.
- Remove the burrata cheese from the refrigerator and set it on the counter; it will be added just before serving.
- The cheese should still be very cold when assembled.
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Ready when: Pistachios are roughly chopped and burrata is at hand
Tip: Do not chop pistachios too finely or they will disappear into the greens
4
Make the vinaigrette
- Pour the extra-virgin olive oil and red wine vinegar into a small mixing bowl.
- Add the sea salt and black pepper.
- Whisk vigorously for about 1 minute until the mixture is slightly emulsified and well combined.
- Taste the vinaigrette and adjust with a pinch more salt or a splash more vinegar to your preference; it should taste balanced between rich oil and bright acidity.
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Ready when: Vinaigrette is emulsified and tastes well-balanced between oil and acid
Tip: A good vinaigrette should make your mouth tingle slightly from acidity, not feel only slick from oil
5
Dress the arugula
- Place the dried arugula in a large mixing bowl.
- Pour about half of the vinaigrette over the greens (reserve the other half for drizzling at the end).
- Using your hands or salad tongs, gently toss the arugula, lifting and turning it until lightly and evenly coated.
- The greens should glisten, not drip or swim in dressing.
- Stop when you have light, even coverage.
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Ready when: All arugula is lightly coated and glistens
Tip: Under-dress rather than over-dress—you can always add more dressing, but you cannot remove it
6
Plate the salad
- Divide the dressed arugula equally among 4 salad plates, creating a loose, airy nest in the center of each plate rather than packing it down tightly.
- Leave room around the edges for the other components.
- The greens should look bouncy and delicate.
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Ready when: Arugula is divided equally and loosely arranged on all plates
Tip: Pile the greens loosely so they stay crisp and visually appealing
7
Assemble and serve
- Arrange the sliced roasted beets in a circle around the arugula nest on each plate.
- Place a portion of cold burrata cheese (about 2 ounces or 60 grams) directly in the center of the greens on each salad.
- Scatter the chopped pistachios generously over each salad.
- Drizzle the reserved vinaigrette lightly over the beets and cheese.
- Finish with a fine grinding of fresh black pepper.
- Serve immediately while the burrata is still cold and the arugula is crisp.
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Ready when: Salad is fully assembled and looks appetizing with all components visible
Tip: Add the burrata just before serving; it is delicate and will absorb too much dressing if it sits assembled

Good to know

Tips

Use the freshest, most tender baby arugula you can find for the best peppery flavor and delicate texture
Burrata is delicate and best used the day you purchase it; store it in the coldest part of your refrigerator and add to the salad just before serving
Taste your vinaigrette before dressing the salad; it should taste well-balanced and make you want more
If roasted beets have just come from the oven, allow them to cool completely before slicing to avoid wilting the delicate greens

Make ahead

Arugula can be washed and dried up to 4 hours ahead, stored in an airtight container or sealed bag. The vinaigrette can be made up to 2 days ahead and stored in a sealed jar. If using fresh roasted beets, they can be prepared up to 3 days ahead. Do not assemble the salad until just before serving to prevent the greens from becoming soggy.

Storage & reheating

Individual components keep separately in the refrigerator: Arugula (3-4 days in an airtight container), Roasted Beets (5 days in an airtight container), Pistachios (keep in a sealed container at room temperature or refrigerated for up to 2 weeks), and Burrata (use by the package date, typically 7-10 days from purchase). Once assembled, the salad should be eaten immediately. Do not freeze any components.

Substitutions

baby arugula → Baby spinach, mixed baby greens, or spring lettuce. Use slightly less spinach as it is less peppery than arugula and will need less volume
burrata cheese → Fresh mozzarella, ricotta salata, or fresh goat cheese. Ricotta salata is firmer and crumbles nicely; fresh mozzarella and goat cheese will provide creaminess similar to burrata
roasted unsalted pistachios → Walnuts, pine nuts, toasted almonds, or roasted hazelnuts. Choose unsalted nuts to keep the salt level balanced; adjust the quantity based on the nut's intensity of flavor
red wine vinegar → Balsamic vinegar, sherry vinegar, apple cider vinegar, or fresh lemon juice. Use slightly less balsamic vinegar as it is sweeter; lemon juice will add brightness and pairs beautifully with burrata