Description
This Easy Roasted Beet and Burrata Salad combines sweet roasted beets with creamy burrata cheese, fresh citrus slices, crunchy pistachios, and vibrant basil oil for a colorful and flavorful dish perfect as a light lunch or elegant appetizer.
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: Set your oven to 375 degrees Fahrenheit to prepare for roasting the beets.
- Roast the beets: Wash the beets and trim the stems. Group the red beets together and the orange beets separately, then loosely wrap each group in foil. Place them on a baking sheet and roast for about 1 hour or until a small sharp knife easily pierces the flesh. Smaller beets may cook faster.
- Prepare the beets: Allow the beets to cool briefly after roasting. Trim the tops and bottoms, then carefully peel off the skins using a knife. Slice the beets in half, then cut into wedges.
- Make the basil oil: While beets are roasting, combine the basil leaves, kosher salt, olive oil, and orange juice in a wide-mouthed jar. Blend with an immersion blender or a regular blender until smooth. If the oil is too thick, add additional orange juice and blend again.
- Assemble the salad: On a serving platter, arrange slices of blood orange and cara cara orange. Place the burrata balls carefully in the center. Arrange the beet wedges around the burrata, scatter chopped pistachios over the top, and drizzle with basil oil. Sprinkle with flaky sea salt and torn basil leaves just before serving.
Notes
- Beets can be roasted earlier and refrigerated, then assembled just before serving to save time.
- If you do not have burrata, fresh mozzarella can be used as a substitute, though burrata has a creamier texture.
- Use mixed colored beets for a more vibrant presentation, or opt for all red beets if orange ones are unavailable.
- The basil oil can be prepared in advance and stored in the refrigerator for up to 2 days.
- To peel beets easily, you can rub the skins off with paper towels when they are still warm enough to handle.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 25 mg
