Description
A vibrant and flavorful salad featuring roasted beets, creamy burrata, and zesty citrus dressing, perfect for any occasion.
Ingredients
Scale
- 2 medium beets (whole)
- 1 tbsp olive oil
- 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, minced
- 1/2 tbsp whole grain mustard
- 1/2 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1/2 tsp sea salt
- Ground black pepper (to taste)
- 1/2 tbsp fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the beets under cool running water.
- Wrap the beets in aluminum foil with olive oil and sea salt.
- Roast the beets for 45-60 minutes until tender.
- Allow them to cool slightly and rub off the skins.
- Thinly slice the fennel bulb and set aside.
- Peel the blood oranges and cut them into segments.
- In a mixing bowl, combine lemon juice, lemon zest, garlic, mustards, olive oil, honey, salt, and pepper.
- Whisk until the dressing is well blended.
- Toss in fresh thyme.
- Create a bed of arugula in a serving platter.
- Layer roasted beets, fennel, and citrus segments on top.
- Tear the burrata and place it in the center of the salad.
- Drizzle the dressing over everything.
- Finish with a sprinkle of diced pistachios and add a twist of black pepper.
Notes
Roast the beets and prepare dressing a day in advance for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg