BEET AND SWEET POTATO SALAD WITH BURRATA, ORANGE SEGMENTS, AND TOASTED PISTACHIOS

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Introduction

This Beet and Sweet Potato Salad with Burrata, Orange Segments, and Toasted Pistachios is a feast for the senses. Sweet, earthy beets and caramelized sweet potatoes are paired with creamy burrata, juicy orange segments, and the crunch of toasted pistachios. This vibrant salad is perfect for any occasion, offering a harmonious balance of flavors and textures. With its beautiful presentation and fresh ingredients, it’s an elegant choice for a starter or side dish.

Ingredients

For the Salad:

  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ball of burrata cheese
  • 1 large orange, segmented
  • ¼ cup toasted pistachios, roughly chopped

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon orange juice (from the segmented orange)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar
  • 1 pinch of salt and black pepper

Optional Garnishes:

  • A handful of fresh arugula or microgreens
  • A drizzle of balsamic glaze

Preparation

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
  3. Arrange in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Let cool slightly.

Step 2: Segment the Orange

  1. Use a sharp knife to remove the orange peel and white pith.
  2. Hold the orange over a bowl to catch the juice, then carefully cut between the membranes to release the segments.
  3. Set the segments aside, reserving 1 tablespoon of juice for the dressing.

Step 3: Prepare the Dressing

  1. In a small bowl, whisk together olive oil, orange juice, honey (or maple syrup), Dijon mustard, apple cider vinegar, salt, and pepper.
  2. Taste and adjust the seasoning as needed. Set aside.

Step 4: Toast the Pistachios

  1. In a dry skillet over medium heat, toast the pistachios for 2–3 minutes, stirring frequently to prevent burning.
  2. Remove from heat and roughly chop.

Step 5: Assemble the Salad

  1. On a serving platter, spread the roasted beets and sweet potatoes.
  2. Nestle the burrata in the center or tear it into smaller pieces around the vegetables.
  3. Arrange the orange segments on top.
  4. Drizzle the dressing evenly over the salad.

Step 6: Add the Final Touches

  1. Sprinkle the toasted pistachios over the salad for crunch.
  2. Garnish with fresh arugula or microgreens for color and freshness.
  3. Optionally, drizzle with balsamic glaze for a sweet-tangy finish.

Cooking Notes

  • Customizing the Recipe: Substitute burrata with fresh mozzarella or goat cheese for a different twist.
  • To Save Time: Purchase pre-roasted beets or use canned beets (unsweetened).
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but it’s best served fresh.

Serving Suggestions

  • Serve this salad as a light appetizer or side dish.
  • Pair it with a warm baguette or crispy crostini for added texture.
  • This dish complements grilled chicken, seared salmon, or a festive roast beautifully.

Tips

  1. Maximize Orange Flavor: Add a pinch of orange zest to the dressing for an extra burst of citrus.
  2. Avoid Soggy Salad: Allow roasted vegetables to cool slightly before assembling to prevent the burrata from melting too much.
  3. Make It Vegan: Skip the burrata and use avocado slices or a dairy-free cheese alternative.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving):

  • Calories: 290
  • Protein: 8g
  • Sodium: 310mg

Conclusion

This Beet and Sweet Potato Salad with Burrata, Orange Segments, and Toasted Pistachios is a deliciously fresh and colorful dish that brings together earthy, sweet, creamy, and nutty flavors. It’s a wonderful addition to any table, whether you’re hosting a dinner party or enjoying a cozy meal at home. With its vibrant ingredients and simple preparation, this salad is sure to impress.

Print
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BEET AND SWEET POTATO SALAD WITH BURRATA, ORANGE SEGMENTS, AND TOASTED PISTACHIOS

  • Author: Imili Johnson
  • Total Time: 50 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ball of burrata cheese
  • 1 large orange, segmented
  • ¼ cup toasted pistachios, roughly chopped

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon orange juice (from the segmented orange)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar
  • 1 pinch of salt and black pepper

Optional Garnishes:

  • A handful of fresh arugula or microgreens
  • A drizzle of balsamic glaze

Instructions

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
  3. Arrange in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Let cool slightly.

Step 2: Segment the Orange

  1. Use a sharp knife to remove the orange peel and white pith.
  2. Hold the orange over a bowl to catch the juice, then carefully cut between the membranes to release the segments.
  3. Set the segments aside, reserving 1 tablespoon of juice for the dressing.

Step 3: Prepare the Dressing

  1. In a small bowl, whisk together olive oil, orange juice, honey (or maple syrup), Dijon mustard, apple cider vinegar, salt, and pepper.
  2. Taste and adjust the seasoning as needed. Set aside.

Step 4: Toast the Pistachios

  1. In a dry skillet over medium heat, toast the pistachios for 2–3 minutes, stirring frequently to prevent burning.
  2. Remove from heat and roughly chop.

Step 5: Assemble the Salad

  1. On a serving platter, spread the roasted beets and sweet potatoes.
  2. Nestle the burrata in the center or tear it into smaller pieces around the vegetables.
  3. Arrange the orange segments on top.
  4. Drizzle the dressing evenly over the salad.

Step 6: Add the Final Touches

  1. Sprinkle the toasted pistachios over the salad for crunch.
  2. Garnish with fresh arugula or microgreens for color and freshness.
  3. Optionally, drizzle with balsamic glaze for a sweet-tangy finish.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 290
  • Sodium: 310mg
  • Protein: 8g

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