Earthy, yet sweet, roasted beets are paired with creamy burrata and a bright orange vinaigrette for an appetizer in which winter produce shines.
If you can find them I love using multiple colors of beets to give the salad pops of color and dimension. When you trim the tops off the beets save the greens and use them as you would other leafy greens.
Be careful when working with beets as they can stain everything they come in contact with so I’d recommend wearing gloves. If you’re cooking with multiple color beets such as the typical crimson beets or the bright orange varieties, I’d recommend keeping them separate until serving, so the colors don’t bleed into one another.
Preheat oven to 375ºF. Trim the tops off the beets if needed and scrub completely. Drizzle the beets with olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.
Remove from the oven and let the beets cool. Once cool rub the beets to peel the skins and discard. Cut the beets into quarters.
Add the orange juice, olive oil, honey and Dijon to a small mixing bowl and whisk to combine. Season to taste with salt and pepper.
Arrange beets in a shallow serving bowl. Add the burrata to the middle and drizzle with the orange vinaigrette. Top with the pistachios and garnish with arugula and fennel fronds if using. Serve immediately with grilled bread.
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