Beet, Orange & Burrata Salad with Herb Toasts

A fresh, soft cheese made from mozzarella and cream, burrata helps give this colorful salad an air of sophistication.


Prep Time
30 min
Cook Time
40 min
70 min


  • 2 beets (about 11 oz), ends trimmed
  • 1 clove garlic, minced
  • 1 tbsp extra-virgin olive oil, divided
  • 1 tsp finely chopped fresh flat-leaf parsley leaves
  • 2 oranges
  • 2 tbsp white or regular balsamic vinegar
  • 1⁄4 tsp Dijon mustard
  • 1⁄4 tsp sea salt, or to taste
  • Fresh ground black pepper, to taste
  • 6 oz fresh baked whole-wheat bread, cut into 4 slices
  • 5 cups (5oz) baby arugula
  • 6 oz fresh burrata or mozzarella cheese, broken into about 8 pieces


  1. Position racks in center and top third of oven and preheat to 425°F. Wrap beets in foil and roast on center rack until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices. Keep oven on.
  2. Meanwhile, in a small bowl, whisk together garlic, 2 tsp oil and parsley; set aside.
  3. Use a sharp knife to slice peel off oranges. Cut each orange into 6 round slices. Squeeze pieces of orange peel (there should be some flesh still attached) to yield about 2 tbsp juice. Whisk in vinegar, 2 tsp water, remaining 1 tsp oil, mustard, salt and pepper.
  4. On a small baking sheet, place bread and bake on top rack until golden, about 10 minutes. Brush with garlic, oil and sprinkle with pinch salt.
  5. In a large bowl, toss arugula with 3 tbsp orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette. Serve with toasts.

Nutrition Information

  • Serving Size 1/4 of burrata salad
  • Calories 319
  • Carbohydrate Content 37 g
  • Cholesterol Content 25 mg
  • Fat Content 14 g
  • Fiber Content 6 g
  • Protein Content 15 g
  • Saturated Fat Content 6 g
  • Sodium Content 533 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g