A roasted beetroot salad with burrata and rocket leaves

Roasted beetroot with burrata

  • serves 4 as a starter
  • Easy

The perfect starter for a slap-up Sunday lunch, this colourful plate combines roasted beetroot, honey, spring onions, burrata, pickled walnuts and rocket leaves


Try this recipe for roasted beetroot with burrata, then check out our beetroot soup, beetroot and goat’s cheese salad, beetroot burgers and more brilliant beetroot recipes.

Mark Jarvis is chef director at Liv in Belgravia, a relaxed spot in this smart part of London, where traditional roasts are elevated by careful sourcing of meat and seasonal produce, and Mark’s experience running restaurants such as Anglo in Farringdon.



  • beetroots 500g, peeled and cut into 2cm dice
  • olive oil for drizzling
  • runny honey 1 tsp
  • spring onions finely chopped to make 1 tsp
  • red wine vinegar 2 tsp
  • burrata or mozzarella 2 balls
  • pickled walnuts 10 pieces
  • rocket leaves 50g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the beetroots in an ovenproof dish with some olive oil and seasoning, and roast for 40 minutes until soft. Leave to cool, then dress with the honey, spring onions, vinegar and some more olive oil and seasoning.

  • Step 2

    To serve, tear the burrata into pieces and scatter over a large plate. Spoon over the beetroot, then scatter with the walnuts and rocket leaves. Season to taste.

Get inspired by more beetroot recipes

Roasted Beet Soup Recipe with Blue Cheese

Nutritional Information

  • Kcals 271
  • Fat 18.2g
  • Saturates 11.3g
  • Carbs 16.1g
  • Sugars 14.6g
  • Fibre 4g
  • Protein 8.7g
  • Salt 1.1g