Roasted Beet Salad with Burrata
Earthy, yet sweet, roasted beets are paired with creamy burrata and a bright orange vinaigrette for an appetizer in which winter produce shines.
Servings 4
Calories 552kcal
Ingredients
For the roasted beets:
- 6 medium beets (mix of red or yellow)
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Orange vinaigrette:
- ¼ cup freshly squeezed orange juice
- ¼ cup extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For serving:
- 8 ounces burrata
- ¼ cup chopped pistachios
- Handful wild arugula, for garnish (optional)
- Fennel fronds, for garnish (optional)
- Grilled bread
Instructions
For the roasted beets:
- Preheat oven to 375ºF (190ºC). 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.
Orange vinaigrette:
- 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.
For serving:
- 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.
Nutrition
Calories: 552kcal | Carbohydrates: 31g | Protein: 15g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 943mg | Fiber: 8g | Sugar: 22g | Vitamin A: 545IU | Vitamin C: 21mg | Calcium: 352mg | Iron: 3mg