Sliced beets, endive leaves, and burrata cheese in a salad in a dish with a fork.

Beet & Burrata Endive Salad

This easy Beet and Burrata Endive Salad comes together in minutes and is elegant and rustic all at once.

Sliced beets, endive leaves, and burrata cheese in a salad in a dish with a fork.
Beet & Burrata Endive Salad

This easy salad with burrata cheese features the tender leaves and unique flavor of endive alongside roasted beets and creamy burrata. Beet and Burrata Endive Salad comes together in minutes and is elegant and rustic all at once.

Beet and Burrata Endive Salad with candied pecans in a cast iron dish.

Disclosure: This post was originally sponsored by Bravo’s Top Chef. The endive used in this salad was received from California Endive Farms. I was not compensated by California Endive to use the produce. As always, all opinions are my own.

“Mom, what do you call a snake that builds things?”
“A boa constructor.”


Well, our little construction project is done. The family room no longer has temporary walls of draped plastic and the floors are free from tarp. There are new shutters on the windows and a shiny flat screen on the wall. All of a sudden, TV is fun again. Just in time for some rainy nights ahead.

Green and red endive leaves in a cast iron dish.

On the last day of the renovation, I found myself tip toeing around the shutter installer. I hated to be in the way, but I needed to be in the kitchen. It was lunchtime, and I was hungry. As I walked into the kitchen, my eye caught a glimpse of the digital picture frame that sits on our counter — a shot of a winter wonderland flashed across the screen, followed by another of our family, all bundled up and cozy in a sled pulled by dogs.

Our dog sled ride in Tahoe reminded me of the last episode of Top Chef, where the chef’testants were delivered by helicopter to the dog sled ride that brought them to their Quickfire Challenge: to cook for the sledders training for the Iditerod. The chefs were required to cook with only the supplies on hand at the camp, which were outfitted with only burners and no electrical equipment.

With this in mind, I wanted to challenge myself to make a lunch using the few ingredients I had on hand (I was in serious need of food shopping, and the refrigerator was ridiculously bare), and without burners at all (since I didn’t want to get in the way of the work being done in the kitchen). I did have some beautiful endive in the refrigerator, and given my current obsession with beets, a salad seemed like a good idea. A glossy mound of fresh burrata would bring it all together.

Beet and Burrata Endive Salad with candied pecans and Shallot Vinaigrette in a dish with a fork and napkin.

As I assembled the Beet & Burrata Endive Salad, I began to chat with the shutter installer. He had noticed that I was up to something in the kitchen (so much for not getting the way!), and it turned out, he loved to cook himself. Hailing from a family of avid cooks and one professional chef, I had so much fun learning about how he learned his way around the kitchen and the dishes he loved to cook.

It was yet another example of how food unifies us all.

Slices beets, endive leaves, burrata cheese, and shallot vinaigrette in a salad with a fork.

As for this salad, well, this is just the kind of food I like to eat when I’m dining solo. When I am cooking just for myself, all I need is this to be happy. Roasted beets, creamy burrata, and fresh greens — each bite is rustic and satisfying. It may not be quite right for an Iditerod team, but it’s just right for me.

Disclosure: This was a sponsored post from Bravo’s Top Chef. Video content and/or other value provided by our partner, Bravo. Sponsored posts such as these help support the work behind the scenes on Kitchen Confidante.

The endive used in this salad was received from California Endive Farms. I was not compensated by California Endive to use the produce; I am sharing it because I enjoy endive.

As always, all opinions are my own.

More Salad Recipes

Kale Persimmon Salad
Crispy Chicken Cobb Salad
Avocado Corn Tomato Salad
Falafel Salad with Lemon Garlic Dressing
Thai-Style Chicken Salad Rainbow Wraps

Beet & Burrata Endive Salad

The tender leaves and unique flavor of endive goes so well with roasted beets and creamy burrata. I love how this Beet & Burrata Endive Salad is elegant and rustic all at once.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 184kcal


For the dressing:

  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot finely diced
  • 1 garlic clove minced
  • 3-4 tablespoons extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

For the salad:

  • 4 endives leaves separated
  • 4 roasted beets peeled and quartered
  • 1 burrata
  • 1/4 cup candied pecans
  • 2 tablespoons finely chopped chives


  • Make the dressing by whisking together the sherry vinegar, Dijon mustard, shallot, garlic, olive oil, salt and pepper in a small bowl. Adjust seasoning to taste. This can be done in advance.
  • Trim the endive leaves and scatter on a platter. Arrange the beets on top of the endive. Break apart the burrata cheese and drop in mounds over the vegetables. Whisk the dressing and drizzle by the spoonful on top, using as little or as much as you desire. Top with candied pecans and chives and serve.


Calories: 184kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 411mg | Fiber: 4g | Sugar: 9g | Vitamin A: 111IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Becky

    Ok, I LOVE burrata. Had it recently in LA and have been thinking about it ever since. And I haven’t ever made anything with endive so I really need to try this recipe out!!

    • liren

      It was love at first taste for me too, the first time I had burrata :) It’s irresistible!

  2. Jen L | Tartine and Apron Strings

    Liren, this salad is a work of art!!! Beautifully vibrant and exceedingly delicious!!! I would totally eat this up if this were in front of me! If I must say so, this is Top Chef-quality!

    By the way, congrats on the new home reno! Wish I had a family room with a big, shiny TV on the wall :) Our family loves watching TV shows, especially reality food shows!

  3. Debi Shawcross

    I am excellent at finding something for myself to eat when I think I have nothing in the fridge…but it doesn’t usually turn into a photo opp! The endive is vibrant and crazy fresh. Beautiful salad, Liren!

  4. Valerie

    What a vibrant, content-looking salad- no wonder your shutter installer took notice! Yeah, food is kind of an awesome ice-breaker/unifier.

    Love the adorable opening joke too! :D

  5. Eileen

    Sweet beets with rich burrata and bitter, crunchy endive sounds like such a great combination. I bet you could chop the beets &etc. a bit smaller and pile the salad into individual endive leaves for fancy appetizers too!

  6. Vijay @ NoshOnIt

    I’ll let you know if I come across a burrata recipe! I’ve seen several step-by-step guides to making mozz so that may need to be the first challenge!

  7. Reem | Simply Reem

    Ok so this was the deliciousness you were tempting us with on instagram ;)
    Looks YUM!
    I love using beet in salad and this salad looks fun with all the yum ingredients!
    Lovely pics Liren

    • liren

      Funny how we get obsessed, right, Lisa? Beets and burrata and endive…there could be worse things :)

  8. Vijay @ NoshOnIt

    Such a pretty salad! I’m a sucker for burrata and have always wanted to try to make my own. On a side note, what font do you use for the recipe titles on your picture? It’s great!

    • liren

      I’m a sucker for burrata, too, Vijay. I would love to learn how to make my own! As for the font, it’s Open Sans. Very clean and simple :)

    • liren

      Thank you, Cassie! So true – food really brings us all together, somehow. I just love that.

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