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Roasted Beet and Burrata Salad

Roasted Beet and Burrata Salad That Dazzles Your Taste Buds

This Roasted Beet and Burrata Salad is a colorful mix of flavors that brings a fresh and gourmet touch to any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 medium Beets Mix red and golden varieties for color
  • 8 ounces Burrata Can substitute with fresh mozzarella or goat cheese
  • 2 medium Oranges Blood oranges or cara cara work beautifully
  • 1/2 cup Pistachios Can substitute with walnuts or almonds
  • 1/4 cup Fresh Basil Alternate herbs include mint or cilantro
For the Basil Oil
  • 1/2 cup Olive Oil High-quality extra virgin preferred
  • 1 teaspoon Kosher Salt Adjust if using regular salt

Equipment

  • oven
  • baking sheet
  • Mason Jar or Blender
  • Aluminum Foil

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Scrub the beets under cold water, trim the stems, then wrap each beet in aluminum foil.
  2. Place the wrapped beets on a baking sheet and roast for about 1 hour until fork-tender.
  3. Allow roasted beets to cool, then unwrap and peel the skins off gently. Slice into wedges.
  4. Blend fresh basil, olive oil, orange juice, and kosher salt in a jar until smooth to make basil oil.
  5. On a platter, arrange sliced oranges, place burrata in the center, and surround with beet wedges.
  6. Garnish with pistachios and basil leaves, sprinkle with sea salt, and drizzle with basil oil.
  7. Serve immediately to enjoy fresh flavors and vibrant presentation.

Notes

Make ahead by prepping the beets and basil oil; assemble the salad just before serving for freshness.