Description
This vibrant Roasted Beet and Burrata Salad is a beautiful and flavorful dish. Sweet roasted beets, creamy burrata, juicy citrus, and crunchy pistachios are brought together with a fragrant basil oil.
Ingredients
Scale
For the Salad:
- 3 small red beets
- 3 small orange beets (or use all red beets)
- 2 burrata balls (about 4–8 ounces total)
- 1 small blood orange, peeled and sliced
- 1 medium Cara Cara orange, peeled and sliced
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons fresh basil leaves, torn (for serving)
- 1/2 teaspoon flaky sea salt
For the Basil Oil:
- 1 cup fresh basil leaves, loosely packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon kosher salt
Instructions
- Roast Beets: Preheat oven to 375°F (190°C). Wash the beets and trim the stems, leaving about 1 inch attached. Wrap the red beets together in a foil packet and the orange beets together in a separate foil packet (to prevent color bleeding). Place the foil packets on a baking sheet. Roast for 60 minutes, or until a small, sharp knife easily pierces the flesh. Smaller beets will cook faster than larger ones.
- Prepare Beets: Let the roasted beets cool slightly. Trim the tops and bottoms of the beets. Use a small knife or your fingers (wearing gloves to prevent staining) to peel off the skins. Slice the beets in half, then cut into wedges.
- Make Basil Oil: While the beets are roasting, make the basil oil. In a wide-mouthed mason jar (for an immersion blender) or a regular blender, combine the basil leaves, olive oil, orange juice, and kosher salt. Blend with an immersion blender or in a regular blender until smooth. If the oil is too thick, add a little more orange juice, 1 teaspoon at a time, until it reaches your desired consistency.
- Assemble Salad: Arrange the sliced blood orange and Cara Cara orange on a serving platter. Carefully place the burrata balls on the platter.
- Add Beets and Garnish: Arrange the roasted beet wedges around the burrata and orange slices. Scatter the chopped pistachios over the salad. Drizzle the basil oil generously over the beets, burrata, and oranges. Sprinkle with flaky sea salt. Garnish with torn fresh basil leaves. Serve immediately.
Notes
- Beet Variety: You can use all red beets if you can’t find orange beets.
- Roasting Beets: Wrapping the beets in foil helps them steam and cook more evenly.
- Basil Oil: If you don’t have a blender, you can finely chop the basil and whisk it together with the other ingredients.
- Burrata: Burrata is a fresh Italian cheese with a creamy center. If you can’t find it, you can substitute fresh mozzarella.
- Make-Ahead: The beets can be roasted and the basil oil can be made a day ahead of time. Store them separately in the refrigerator.
- Serving Suggestions: This salad is delicious as a light meal or appetizer.