Description
A vibrant and flavorful Easy Roasted Beet and Burrata Salad combining roasted red and orange beets with creamy burrata, fresh citrus slices, crunchy pistachios, and a fragrant basil-infused olive oil dressing. This colorful salad is perfect as a light appetizer or side dish, balancing earthy, creamy, and bright citrus notes.
Ingredients
Scale
Beets and Salad Ingredients
- 3 small red beets
- 3 small orange beets (or use all red beets)
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- ¼ cup pistachios, chopped
- 2 tablespoons fresh basil leaves, ripped (for serving)
- ½ teaspoon flaky sea salt
Basil Oil Dressing
- 1 cup loosely packed fresh basil leaves
- ¼ cup olive oil
- 1 tablespoon fresh orange juice
- ¼ teaspoon kosher salt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the beets.
- Prepare and Roast Beets: Wash and trim the beets, then wrap them separately in foil according to their color (red beets in one foil packet, orange in another). Place the foil-wrapped beets on a baking sheet and roast in the oven until they are tender when pierced with a fork, about 1 hour. Once done, allow them to cool, then peel off the skins and slice the beets into wedges.
- Make Basil Oil Dressing: In a blender or food processor, combine the basil leaves, kosher salt, olive oil, and fresh orange juice. Blend until the mixture is smooth and emulsified to create a bright, herby dressing.
- Assemble Salad: On a serving plate, arrange slices of blood orange and cara cara orange alongside the torn burrata balls. Distribute the roasted beet wedges among the oranges and cheese. Sprinkle chopped pistachios over the top for crunch. Drizzle the prepared basil oil dressing over the salad, then season with flaky sea salt. Garnish with the ripped basil leaves for a fresh finish.
Notes
- To easily peel roasted beets, allow them to cool completely then rub the skins off with your fingers or a paper towel.
- For a nuttier flavor, lightly toast the pistachios before chopping.
- This salad can be served at room temperature or chilled depending on preference.
- Burrata can be substituted with fresh mozzarella for a milder, less creamy option.
- The basil oil dressing can be prepared a few hours ahead and refrigerated to let flavors meld.
