Description

This Easy Roasted Beet and Burrata Salad is a vibrant and refreshing dish featuring tender roasted red and orange beets paired with creamy burrata cheese, juicy citrus segments, crunchy pistachios, and a fragrant basil olive oil dressing. Perfect as a light lunch or elegant appetizer, this salad combines sweet, savory, and tangy flavors with a range of textures for a delightful eating experience.

Ingredients

Scale

Beets

3 small red beets
3 small orange beets or use all red beets

Cheese & Citrus

2 burrata balls
1 small blood orange
1 medium cara cara orange

Toppings

¼ cup pistachios, chopped
2 tablespoons basil leaves, ripped for serving
½ teaspoon flaky sea salt

Basil Oil Dressing

1 cup basil leaves, loosely packed
¼ cup olive oil
1 tablespoon orange juice
¼ teaspoon kosher salt

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Instructions

Prepare the Beets: Preheat your oven to 375°F (190°C). Thoroughly wash and trim the beets. Wrap red and orange beets separately in foil packets and place them on a baking sheet. Roast in the oven until tender when pierced with a knife, about 45-60 minutes depending on size. Remove from oven and allow to cool slightly.
Peel and Slice Beets: Once the beets are cool enough to handle, peel off their skins—this can be done easily by rubbing with your fingers or using a paring knife. Slice the beets into wedges for a pleasing presentation and easy eating.
Make the Basil Oil Dressing: In a blender or food processor, combine 1 cup of loosely packed fresh basil leaves, ¼ teaspoon kosher salt, ¼ cup olive oil, and 1 tablespoon of freshly squeezed orange juice. Blend until the mixture is smooth and emulsified, creating a vibrant green basil oil.
Segment the Oranges: Peel the blood orange and cara cara orange carefully, removing all pith. Segment the oranges by cutting between the membranes to release clean orange slices suitable for plating.
Assemble the Salad: On individual serving plates or a large platter, arrange the orange segments and tear the burrata balls into bite-sized chunks. Artfully place the roasted beet wedges around the plate. Sprinkle chopped pistachios and ripped basil leaves over the top for crunch and fresh herbal flavor. Drizzle generously with the basil oil dressing and finish with a scattering of flaky sea salt to enhance all the flavors.

Notes

You can substitute the orange juice in the dressing with lemon juice for a slightly different citrus note.
For easier peeling of beets, you can roast them earlier and refrigerate, peeling just before assembling the salad.
Use fresh basil for the dressing to keep the vibrant color and flavor intact.
This salad is best served fresh but can be prepared a few hours in advance; keep dressing separate until just before serving to maintain freshness.
To toast pistachios for extra flavor, briefly warm them in a dry skillet over medium heat until fragrant, then chop.