Beet, Peach and Burrata Salad with Basil Oil and Candied Pistachios

This stunningly simple roasted beet, peach, and burrata salad garnished with homemade basil oil and candied pistachios is sure to impress!

Beet, Peach, and Burrata Salad with Basil Oil and Candied Pistachios. A flavor-packed summer salad that can be served as a main course or appetizer!

Can I ask a big favor of you all? Go out and buy peaches. Like now, and then go home and make this beet, peach and burrata salad.

This is the one summer recipe that you still have to make–and I don’t know how much longer good peaches will be available (maybe another week or two?), so you might need to move quickly.

I mean, beets, peaches, burrata, candied pistachios, and basil oil. It does not get better than this.

Beets with Greens

Also, I realize this is the third recipe that I’ve asked you to make that calls for basil oil (first, these shrimp skewers and then, this hash), but I love that stuff. It totally makes this salad. I could also survive on candied pistachios, but that is besides the point.

To be perfectly honest, I can’t take credit for the creativity behind this salad. This dish was inspired by the lovely Joe Yonan (food editor of the Washington Post and author of the recent cookbook Eat Your Vegetables).

I was lucky enough to be introduced to him last year, and recently helped him with a private dinner event, where we served a salad very similar to this one. I ended up recreating and serving it a few weeks ago for a fancy dinner at home with Connor and my soon-to-be in-laws, where it was met with rave reviews, and eventually decided I needed to share it with you all as well.

How to Make A Peach Burrata Salad

Fresh Peaches

The best part of this dish is that it comes together so quickly. The most time consuming step is roasting the beets–my favorite method is to simply scrub them very well, wrap them tightly in foil, and roast them at 375 degrees for 45 minutes to one hour.

The peaches are blanched and peeled very easily by  scoring and placing them in a bowl, and pouring over boiling water (I used my kettle). I’m not a huge fan of peach skin, especially in salads, and this step almost helps to bring out the flavor of the peaches even more, if that makes any sense at all.

Beet, Peach, and Burrata Salad with Basil Oil and Candied Pistachios. A flavor-packed summer salad that can be served as a main course or appetizer!

The icing on the proverbial cake is the creamy burrata cheese. If you’ve never tried burrata, it is essentially mozzarella that has been stuffed with cream. It is creamy, decadent, and best served at room temperature.

It is one of my absolute favorite cheeses (or ingredients, for that matter), and although it is expensive and a little hard to come by, you will not regret the decision at all.


Beet, Peach, and Burrata Salad with Basil Oil and Candied Pistachios

5 / 5 —


  • 4 large golden beets (roughly 3/4 lb)
  • 1/4 cup shelled pistachios
  • 2 teaspoons sugar
  • 1 teaspoons turbinado sugar
  • pinch of salt
  • 3 large peaches
  • 8 ounces burrata cheese, room temperature
  • basil oil (recipe here)
  • high-quality extra virgin olive oil
  • Maldon sea salt, or other flaky sea salt


  1. Preheat the oven to 375 degrees Fahrenheit. Trim beet greens (set aside) and leave roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub and clean the beets gently with fingertips to clean, without piercing or removing the skin.
  2. Wrap each beet tightly in aluminum foil, and place them on a small baking sheet. Bake the beets for 45 minutes (minimum) to 1 hour (time will vary depending on the size of beets). Check done-ness by unwrapping (be careful for steam) and piercing the center of the beet with a paring knife—if the knife meets no resistance, the beets are finished cooking.
  3. Meanwhile, combine the pistachios in a small bowl with the granulated sugar, 1 teaspoon of water, and a pinch of salt. Place the pistachios on a small baking sheet, sprinkle with the turbinado sugar, and toast for 10 to 12 minutes (in a 375 degree Fahrenheit oven, either by themselves or with the beets), or until caramelized and golden. Allow the pistachios to cool completely on a rack.
  4. Wait until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with fingers, remove root and tail, and slice into half-moons or wedges.
  5. Cut a thin “X” on the bottom of each peach. Place the peaches in a bowl and cover completely with boiling water. Allow the peaches to blanch in the hot water for at least 5 minutes, or until the peel is easily removable. Right before serving, slice the peaches in half, core, and cut them into wedges.
  6. Drizzle the plate with basil oil. Distribute the peach and beet slices amongst the plates–place the burrata on a paper-towel lined plate, and place one half of a burrata round on each plate. Add more basil oil as desired. Drizzle the plate lightly with high-quality olive oil and sprinkle with flaky salt. Add candied pistachios and serve immediately.

Roasted and peeled beets can be prepared up to 2 days in advance, and kept in a container in the fridge. Feel free to halve the basil oil recipe; however it will last in the fridge for 3-4 weeks (and can be used for a variety of other dishes!). Candied pistachios can be prepared several days in advance.

Inspired by Joe Yonan.

All images and text ©.

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Beet, Peach, and Burrata Salad with Basil Oil and Candied Pistachios. A flavor-packed summer salad that can be served as a main course or appetizer!