Description
A vibrant and colorful salad featuring creamy burrata cheese, sweet roasted beets, and zesty blood oranges, perfect for any occasion.
Ingredients
Scale
- 2 medium beets (whole)
- 1 tbsp olive oil
- Sea salt to taste
- 1 large fennel bulb
- 3 medium blood oranges (or regular orange)
- 5 oz baby arugula
- 8 oz burrata cheese
- 1/3 cup diced pistachios
- Zest from 1 large lemon
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup extra virgin olive oil
- 2 large garlic cloves
- 1/2 tbsp whole grain mustard
- 1/2 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1/2 tsp sea salt & pepper (to taste)
- 1/2 tbsp fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the tops and roots off the beets, rub with olive oil, and sprinkle with sea salt.
- Wrap each beet in aluminum foil and roast in a baking dish for 45 minutes or until tender.
- Peel and slice the cooled beets into wedges.
- Thinly slice the fennel bulb and segment the blood oranges.
- Rinse and dry the arugula.
- In a bowl, mix lemon juice, garlic, mustards, honey, salt, and pepper for the dressing.
- Whisk in the olive oil until smooth. Add lemon zest and combine.
- Toss the arugula and fennel with dressing, then layer on the serving platter with beets and orange segments.
- Tear burrata and add on top; drizzle with remaining dressing and sprinkle pistachios and thyme.
Notes
Roast the beets ahead of time to save preparation time. Use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg