Description
This Easy Roasted Beet and Burrata Salad is a vibrant and refreshing dish combining the earthy sweetness of roasted red and orange beets with creamy burrata cheese. Accented by juicy citrus slices, crunchy pistachios, and a fragrant basil oil dressing, this salad offers a delightful balance of flavors and textures, perfect as a light lunch or elegant appetizer.
Ingredients
Scale
Beets
- 3 small red beets
- 3 small orange beets (or use all red beets)
Salad Toppings
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- ¼ cup pistachios, chopped
- 2 tablespoons basil leaves, ripped (for serving)
- ½ teaspoon flaky sea salt
- 1 cup basil leaves, loosely packed
Basil Oil Dressing
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Prepare and Roast Beets: Preheat your oven to 375°F (190°C). Wash and trim the red and orange beets, then wrap them separately in foil to keep their colors and flavors distinct. Place them on a baking sheet and roast until tender, which generally takes about 45-60 minutes depending on beet size. Remove from oven, allow to cool, then peel off the skins and slice into wedges.
- Make the Basil Oil: In a blender, combine the loosely packed basil leaves, kosher salt, olive oil, and freshly squeezed orange juice. Blend until the mixture is smooth and vibrant green, creating a fresh and aromatic dressing that complements the sweetness of the beets and citrus.
- Assemble the Salad: On individual plates, arrange slices of blood orange and cara cara orange alongside the burrata balls. Fan out the beet wedges attractively, then sprinkle chopped pistachios over the top for added crunch. Drizzle generously with the basil oil dressing, scatter ripped basil leaves, and finish with a sprinkle of flaky sea salt to enhance all the flavors.
Notes
- Roasting beets wrapped in foil helps retain moisture and intensifies their natural sweetness.
- Use fresh, good-quality burrata for the creamiest texture.
- You can substitute pistachios with walnuts or toasted almonds if preferred.
- For easier peeling, once beets cool, rub the skins off gently with your hands or a paper towel.
- This salad can be served slightly warm or at room temperature.
