Description
A vibrant salad featuring roasted beets, creamy burrata, and zesty blood oranges, harmonized with a honey mustard dressing.
Ingredients
Scale
- 2 medium beets, roasted
- 1 tbsp olive oil
- Sea salt to taste
- 1 large fennel bulb, thinly sliced
- 3 medium blood oranges, peeled and sliced
- 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
- 1/2 tsp sea salt
- Ground black pepper to taste
- 1/2 tbsp fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the beets thoroughly and trim the tops.
- Drizzle with olive oil and sprinkle lightly with sea salt.
- Wrap each beet in aluminum foil and roast for 45-60 minutes.
- Let them cool slightly before peeling.
- Slice the beets into wedges or rounds.
- Prepare the fennel by thinly slicing it.
- Peel and slice the blood oranges.
- Chop the pistachios and rinse the arugula.
- In a bowl, whisk together lemon zest, lemon juice, both mustards, minced garlic, honey, and a pinch of sea salt.
- Slowly drizzle in olive oil while whisking until emulsified.
- Toss arugula, fennel, and blood oranges in a large mixing bowl.
- Add roasted beets and half the pistachios, then drizzle with dressing.
- Serve topped with burrata, remaining pistachios, and thyme.
Notes
Roasted beets can be made in advance and kept in the fridge for up to five days. Customize with avocado or different nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg