Description
Discover how to make a flavorful Roasted Beet and Burrata Salad With Pistachio Vinaigrette that will impress your guests. Perfect for any occasion!
Ingredients
Scale
- 1 bunch red beets
- 1 bunch golden beets
- 8 ounce (227 g) s Burrata cheese
- 1/2 cup (120 ml) shelled pistachios
- 1/4 cup (60 ml) good olive oil plus more for roasting beets
- 2 tablespoon (30 ml) s white vinegar
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) water
- Tiny basil leaves for garnish
- Microgreens for garnish
- Optional : bed of spring mix or arugula for serving
- Flaky sea salt like Maldon
Instructions
- Set your oven to 400 degrees and allow it to heat up. Cut off the beet greens and roots, then peel and slice them into 1-½ inch segments, making sure to separate the red and golden varieties to maintain their colors. Coat them with olive oil and a pinch of salt, then bake for approximately 35-45 minutes, flipping them 2-3 times until they are tender when pierced with a fork.
- During the beet roasting process, remove the burrata from the fridge and let it sit at room temperature.
- In a dry pan, toast the pistachios for about 5-7 minutes until they emit a pleasant aroma. Reserve two tablespoons of these toasted pistachios for later use. Combine the remaining pistachios with white vinegar, ¼ cup olive oil, and water in a food processor, blending until the pistachios are finely chopped but retain some texture.
- Once the beets have cooled, arrange them on a serving dish or atop a layer of greens. Position the Burrata in the middle. Pour the pistachio dressing over the top and decorate with microgreens, basil leaves, and the reserved crushed pistachios. Sprinkle the Burrata with flaky sea salt. Present immediately, offering additional vinaigrette on the side.
Notes
- Consider adding a bed of spring mix or arugula to complement the roasted beets and Burrata.
- Remember to save some toasted pistachios for garnish to add crunch to the dish.
- Top the salad with basil leaves and microgreens for a colorful and fresh presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 380
- Fat: 30g
- Protein: 15g
Keywords: roasted beets, burrata salad, pistachio vinaigrette, golden beets, microgreens garnish, basil leaves