Roasted Beet, Brûléed Grapefruit, and Burrata Salad Recipe

This roasted beet, brûléed grapefruit, and burrata salad is a show-stopping dish that balances earthy, sweet, bitter, and creamy flavors in every bite. The beets are prepared using the dry roasting method, a foolproof, hands-off technique that coaxes out their deepest earthy-sweet notes. Once roasted to perfection, they become the heart of this colorful composition. A simple vinaigrette of white balsamic vinegar and extra-virgin olive oil ties everything together, adding just the right amount of acidity to balance the richness of the burrata and the sweetness of the beets.

Brûléed grapefruit slices bring an unexpected twist, their natural tartness enhanced by a quick sprinkle of turbinado sugar and caramelized with a kitchen torch. The result is a bittersweet bite with a crackly almost-burnt sugar coating that adds both complexity and texture. Pistachios scattered over the top provide yet another layer of crunch, their nutty flavor complementing the freshness of the salad.

Then there’s soft, creamy, and indulgent burrata to pull the whole dish together with its luscious texture. It tempers the brightness of the grapefruit and the intensity of the beets, elevating the salad to something truly decadent.

Visually, the dish is stunning: Jewel-toned beets, ruby-hued grapefruit, creamy white burrata, and vibrant green pistachios create a plate that looks as good as it tastes. This salad is not only beautifully balanced in flavor and texture but also made for sharing. It’s a gorgeous celebratory dish that transforms simple ingredients into something extraordinary.

Do red and golden beets taste differently?

Red and golden beets share an earthy sweetness, but their flavors differ in subtle but notable ways. Red beets are the most robust, with a deep, earthy intensity and a slightly minerally finish. Their sweetness can stand up to bold flavors like balsamic vinegar, goat cheese, or citrus. 

Golden beets, by contrast, are milder and gentler. They offer a honeyed sweetness with less earthiness, leaning toward a lighter, almost carrotlike flavor profile. Their mellow taste pairs beautifully with delicate cheeses, nuts, and herbs, making them versatile in both raw and roasted preparations.

What’s a substitute for burrata?

Burrata is a luxurious Italian cheese made from fresh mozzarella formed into a pouch and filled with a rich blend of cream and soft curds known as stracciatella. The result is a delicate outer shell that gives way to a luscious, creamy center. Its indulgent texture and mild, milky flavor make it perfect for salads, pastas, or simply pairing with bread. 

Substitutions for burrata include fresh mozzarella, ricotta, or even mascarpone for a similarly creamy richness.

F&W fave

For bruléeing the grapefruit in this salad, the editors in the Food & Wine Test Lab recommend the Bavarian-made Rösle Kitchen Torch ($84, amazon.com)

Timing tip 

Roasting and peeling beets can take a bit of time, so prepare and refrigerate them up to four days in advance. You can also make the vinaigrette and keep it in an airtight container in the refrigerator for up to one week

Notes from the Food & Wine Test Kitchen 

• Patting grapefruit slices dry before adding sugar is essential for a proper brûlée.
• A kitchen torch creates the best caramelized crust, but a skillet method also works well. To caramelize grapefruit slices on the stovetop: Heat a large nonstick skillet over medium-high. Place 1/4 cup turbinado sugar in a small bowl. Working quickly, dip dried grapefruit slices in bowl to coat one side with sugar; place grapefruit slices, sugared side down, in heated skillet. Cook, undisturbed, until sugar is deep amber and caramelized, about 2 minutes. Remove from skillet using a silicone spatula, and transfer to a baking sheet. Set aside, and let cool slightly, about 5 minutes. 
• Fresh herbs like basil and mint brighten the salad and balance its richness, but they also go limp quickly. Add them just before serving.

This recipe was developed by Melissa Gray-Streett; the text was written by Breana Killeen.