Description
This Easy Roasted Beet and Burrata Salad combines the earthy sweetness of roasted red and orange beets with creamy burrata cheese, vibrant citrus slices, crunchy pistachios, and a fresh basil oil drizzle. It’s a colorful, flavorful salad perfect for a light lunch or elegant appetizer.
Ingredients
Scale
Beets
- 3 small red beets
- 3 small orange beets (or use all red beets)
Salad Components
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- ¼ cup pistachios, chopped
- 2 tablespoons basil leaves, ripped (for serving garnish)
- ½ teaspoon flaky sea salt
Basil Oil Dressing
- 1 cup basil leaves, loosely packed
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Roast the Beets: Preheat your oven to 375°F (190°C). Wash and trim the beets, then separate them by color and wrap each color group tightly in foil. Place the wrapped beets on a baking sheet and roast until they are tender when pierced with a knife, approximately 45-50 minutes. Once done, allow them to cool completely before peeling the skins off and slicing the beets into wedges.
- Prepare the Basil Oil: In a blender or food processor, combine the loosely packed basil leaves, kosher salt, olive oil, and fresh orange juice. Blend until the mixture becomes smooth and emulsified, creating a vibrant and flavorful basil oil dressing.
- Assemble the Salad: Peel and segment the blood orange and cara cara orange, arranging the citrus slices on a serving platter. Place the burrata balls among the orange segments. Arrange the roasted beet wedges around the plate. Sprinkle chopped pistachios and ripped basil leaves over the top, then drizzle generously with the prepared basil oil. Finish with a sprinkle of flaky sea salt to enhance the flavors.
Notes
- Ensure beets are completely cooled before peeling to avoid burning your fingers.
- You can prepare the basil oil ahead of time and store it in the refrigerator for up to 2 days.
- For a nuttier flavor, toast the pistachios lightly before chopping.
- This salad is best served fresh but can be refrigerated for up to a day with dressing on the side.
