Description
A vibrant and easy-to-make roasted beet and burrata salad featuring red and orange beets, creamy burrata cheese, fresh citrus segments, crunchy pistachios, and a fragrant basil oil dressing.
Ingredients
Scale
Salad
- 3 small red beets
- 3 small orange beets, or use all red
- 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
Basil Oil
- 1 cup basil leaves, loosely packed
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the beets.
- Prepare and roast the beets: Wash the beets and trim the stems. Group the red beets together and the orange beets together, then loosely wrap each group in foil. Place them on a baking sheet and roast for about one hour, or until a small sharp knife easily pierces the flesh. Smaller beets will require less time.
- Cool and slice the beets: Let the roasted beets cool briefly. Then, trim the tops and bottoms, carefully peel off the skins with a knife, and slice each beet in half followed by wedges.
- Make the basil oil: While the beets roast, combine basil leaves, kosher salt, olive oil, and orange juice in a wide-mouthed mason jar or blender. Use an immersion blender or regular blender to blend until smooth. If the oil is too thick, blend in more orange juice gradually.
- Assemble the salad: Arrange slices of blood orange and cara cara orange on a platter, then place the burrata balls carefully in the center. Arrange the beet wedges around the cheese, sprinkle with chopped pistachios, and drizzle generously with the basil oil. Finish by sprinkling flaky sea salt over the top and ripping fresh basil leaves to scatter on the salad. Serve immediately.
Notes
- You can use all red beets if orange beets are unavailable for a more uniform color.
- Roasting time may vary depending on beet size; check doneness by piercing with a knife.
- For easier peeling, allow beets to cool completely, then use your hands or a paper towel to rub off the skins.
- Use fresh basil leaves for the best flavor in the basil oil.
- If you prefer a thinner dressing, gradually add more orange juice to the basil oil while blending.
- This salad is best served fresh but can be refrigerated for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 30 mg
