Best beet and burrata salad in Senoia, GA

Served at Revolution, on the salads menu.

Beet and Burrata Salad

$12.00

Roasted beets, arugula, citrus, burrata cheese. White Balsamic

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Where this dish comes from

Burrata spent its first 80 years as a local secret of the Puglia region around Andria before rapid dissemination in the early 2000s made it globally famous. The cheese was created around 1920 as a way to use fresh mozzarella curd scraps and leftover cream — the cheesemaker filled a fresh mozzarella shell with stracciatella (shredded mozzarella soaked in heavy cream) and sealed it. The result: a cheese with the structural integrity to hold a shape and the creamy, liquid interior that makes it extraordinary when cut open. Today burrata is produced globally, but the best remains the fresh, day-of-make Pugliese original.

Make beet and burrata salad at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Burrata

1 fresh burrata ball (4-8 oz), at room temperature
1 cup cherry tomatoes, roasted or blistered
Fresh basil leaves
3 tbsp high-quality extra virgin olive oil
1 tbsp aged balsamic reduction
Flaky sea salt, cracked black pepper
Grilled bread to serve

Pull burrata from refrigeration at least 15 minutes before serving. Cold burrata tastes like nothing.
Pool olive oil on the center of a plate. Place burrata in the center.
Blister cherry tomatoes in a dry pan or roast at 425F for 8 minutes until just split and slightly caramelized. Arrange around the burrata.
Tuck fresh basil leaves between the tomatoes. Season with flaky sea salt and cracked pepper.
Drizzle aged balsamic over the tomatoes. Serve with grilled bread.

Cheffy’s note

Burrata is a trust exercise — you're betting entirely on the quality of the cheese. There is nowhere to hide. Use the freshest burrata you can find (check the make date — it should ideally be within 24–48 hours), serve it at room temperature, and season it generously with good olive oil and flaky salt. The accompaniments should complement, not compete: fresh tomatoes, stone fruit in season, or simply crostini and a balsamic drizzle. Do not bury it in toppings.