Description
This Easy Roasted Beet and Burrata Salad combines the earthy sweetness of roasted red and orange beets with creamy burrata cheese, vibrant citrus segments, crunchy pistachios, and a fresh basil oil dressing, making a bright and elegant salad perfect for any season.
Ingredients
Scale
Beets
- 3 small red beets
- 3 small orange beets (or use all red beets)
Cheese and Citrus
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
Dressings and Garnishes
- ¼ cup pistachios, chopped
- 2 tablespoons basil leaves, ripped (for serving)
- ½ teaspoon flaky sea salt
- 1 cup basil leaves, loosely packed (for basil oil)
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Prepare the Beets: Preheat your oven to 375°F (190°C). Wash and trim the beets, then wrap each beet individually in foil separating by color for easy identification. Place the wrapped beets on a baking sheet and roast until they are tender when pierced with a fork, about 50-60 minutes. Once roasted, allow the beets to cool completely, then peel off the skins and slice into wedges.
- Make the Basil Oil: In a blender or food processor, combine 1 cup loosely packed basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon orange juice. Blend until the mixture becomes smooth and emulsified, creating a bright and flavorful basil oil dressing.
- Prepare the Citrus and Burrata: Peel the blood orange and cara cara orange, then segment them by cutting between the membranes to release clean orange segments. Gently tear the burrata balls into bite-sized pieces or leave whole depending on presentation preference.
- Assemble the Salad: On a serving plate, arrange the orange segments and burrata. Artfully arrange the beet wedges around the plate. Sprinkle the chopped pistachios and ripped basil leaves over the top. Drizzle the basil oil generously over the salad and finish with a sprinkle of flaky sea salt to enhance flavors.
Notes
- Roast beets until easily pierced with a fork; cooking time varies based on size.
- Use fresh basil and good quality olive oil for the best flavor in the basil oil.
- If blood oranges are unavailable, substitute with more cara cara or navel oranges.
- For easier peeling, score citrus peels and remove with hands rather than a knife.
- Salad can be served chilled or at room temperature.
- Keep leftovers covered in the refrigerator and consume within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
