Description
This Easy Roasted Beet and Burrata Salad features tender roasted red and orange beets paired with creamy burrata cheese, fresh citrus slices, and a vibrant homemade basil oil dressing. The salad is finished with crunchy pistachios and flaky sea salt, creating a delightful balance of flavors and textures perfect for a light lunch or elegant appetizer.
Ingredients
Scale
Beets
- 3 small red beets
- 3 small orange beets or use all red
Salad Ingredients
- 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 Dressing
- 1 cup basil leaves, loosely packed
- ¼ cup olive oil
- 1 tablespoon orange juice
- ¼ teaspoon kosher salt
Instructions
- Roast Beets: Preheat the oven to 375°F (190°C). Wash and trim the beets, then separately wrap the red and orange beets in foil. Place them on a baking sheet and roast for approximately 45-60 minutes or until they are tender when pierced with a fork. Remove from the oven and allow to cool. Once cool, peel off the skins and slice the beets into wedges.
- Prepare Basil Oil: In a blender or food processor, combine the 1 cup of loosely packed basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon orange juice. Blend until smooth and emulsified, creating a flavorful basil oil dressing.
- Assemble Salad: Peel and segment the blood orange and cara cara orange. On serving plates, arrange the orange segments and burrata balls. Add the beet wedges around them, sprinkle with chopped pistachios for crunch, drizzle the basil oil over the salad, and finish with ripped basil leaves and a sprinkle of flaky sea salt for added texture and flavor.
Notes
- To roast the beets evenly, ensure they are wrapped individually or separated by color in foil.
- If blood or cara cara oranges are unavailable, regular navel or Valencia oranges can be substituted.
- The burrata should be fresh and served chilled for the best creamy texture.
- This salad can be served slightly warm or at room temperature depending on preference.
- Leftover basil oil can be stored refrigerated for up to 3 days and used as a dressing or dip.
