Description
A vibrant and refreshing roasted beet and burrata salad featuring tender roasted beets, creamy burrata cheese, toasted pistachios, fresh herbs, and sweet orange slices, all drizzled with balsamic glaze and olive oil for a perfect balance of flavors and textures.
Ingredients
Scale
Beets
- 4 medium beets (approx. 500g), red or golden
- 2 tablespoons olive oil
- Salt and pepper, to taste
Cheese and Nuts
- 2 balls of burrata cheese (approx. 200g total)
- ¼ cup pistachios, toasted and chopped
Fruits and Herbs
- 1 orange, peeled and sliced
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh mint leaves, chopped
Extras
- 1 tablespoon balsamic glaze
- Optional: microgreens or arugula for serving base
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets thoroughly.
- Prepare Beets: Wash the beets, trim any greens, then wrap each beet individually in aluminum foil to lock in moisture while roasting.
- Roast Beets: Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes until they are fork-tender, indicating they are fully cooked.
- Cool Beets: Remove the beets from the oven and allow them to cool slightly for easier handling and peeling.
- Peel Beets: Rub off the beet skins gently with a paper towel or use gloved hands to remove the skins without damaging the tender flesh.
- Slice Beets: Slice the peeled beets into wedges or rounds according to your preference for presentation.
- Toast Pistachios: In a dry skillet over medium heat, toast the pistachios for 2–3 minutes until fragrant and slightly browned, then chop them coarsely.
- Prepare Orange: Peel and slice the orange into thin rounds or segments to add freshness and a citrusy sweetness to the salad.
- Prepare Herbs: Tear the fresh basil leaves and chop the mint leaves to release their aromatic flavors.
- Assemble Base: Arrange the sliced beets evenly on a serving platter as the salad’s base layer.
- Add Burrata: Place the burrata cheese in the center of the platter or tear it into chunks and distribute it among the beets for creamy bursts.
- Add Orange and Nuts: Arrange the orange slices on the salad and sprinkle the toasted chopped pistachios evenly over the top.
- Add Herbs and Greens: Scatter the torn basil, chopped mint, and optional microgreens or arugula around the salad to add freshness and color.
- Dress Salad: Drizzle olive oil and balsamic glaze over the entire salad to enhance the flavors and add a glossy finish.
- Season and Serve: Finish by seasoning with salt and freshly cracked black pepper, serving the salad at room temperature for optimal flavor combination.
Notes
- Roasting time may vary depending on beet size; check for fork tenderness after 45 minutes.
- Use foil-wrapping to ensure beets retain moisture and roast evenly.
- To remove beet stains from hands, rub with lemon juice or wear gloves when peeling.
- Balsamic glaze adds a sweet tang, but you can substitute with balsamic vinegar if unavailable.
- Optional microgreens or arugula can be used to add a peppery flavor and vibrant presentation.
