Blood Orange & Roasted Beet Salad with Burrata

Introduction:

For a visually stunning and flavor-packed dish, this Blood Orange & Roasted Beet Salad with Burrata is a showstopper. The earthy sweetness of roasted beets contrasts beautifully with the tangy, citrusy brightness of blood oranges, all brought together with the creamy richness of burrata. To elevate the flavors even further, it’s drizzled with a honey-lime dressing that adds the perfect sweet-tart balance.

This salad makes for a fantastic starter, side dish, or even a light meal on its own. The vibrant colors and bold flavors create an impressive dish that’s both refreshing and satisfying. It’s an ideal choice for when you want something elegant, but easy to prepare, making it a perfect recipe for entertaining or enjoying on a weeknight.

Ingredients:

For the Roasted Beets:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 2-3 blood oranges, peeled and sliced
• 1 ball burrata cheese (about 8 oz)
• 4 cups arugula or mixed greens
• 1/4 cup pistachios, toasted and chopped (optional)
• Fresh mint leaves for garnish (optional)

For the Honey-Lime Dressing:

• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation:

Step 1: Roast the Beets

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the beets: Toss the beet wedges with olive oil, salt, and pepper in a large bowl. Ensure the beets are well-coated.
3. Roast the beets: Spread the beets in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, flipping halfway through, until the beets are tender and slightly caramelized around the edges. Set aside to cool slightly.

Step 2: Prepare the Honey-Lime Dressing

1. Whisk the dressing: In a small bowl, whisk together the lime juice, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lime juice as needed.

Step 3: Assemble the Salad

1. Arrange the greens: On a large serving platter or individual plates, arrange the arugula or mixed greens as the base of the salad.
2. Add the roasted beets and oranges: Scatter the roasted beets over the greens, followed by the blood orange slices. The contrasting colors of the deep red beets and vibrant orange slices create a visually stunning dish.
3. Top with burrata: Tear the burrata into smaller pieces and place it over the salad, ensuring that each portion has a bit of the creamy cheese.
4. Drizzle with dressing: Generously drizzle the honey-lime dressing over the entire salad, ensuring that all components are coated for maximum flavor.
5. Garnish: If using, sprinkle the toasted pistachios and fresh mint leaves on top for added texture and a burst of freshness.

Cooking Note:

• Roasting beets tip: To avoid staining your hands while handling the beets, wear gloves or use a paper towel when peeling and slicing them. Beets can also be roasted with the skins on and peeled after cooking.
• Blood orange substitute: If blood oranges are not in season, you can substitute them with regular oranges, Cara Cara oranges, or even grapefruit for a slightly different flavor.

Serving Suggestions:

This Blood Orange & Roasted Beet Salad with Burrata is versatile and can be enjoyed in many ways:

• As a starter: Serve this salad as a light, elegant appetizer to kick off a meal.
• As a side dish: Pair this salad with roasted chicken, grilled fish, or even lamb for a complete, satisfying dinner.
• For brunch: It’s a great addition to a brunch spread, served with crusty bread and other light bites.

Tips:

1. Make it vegan: To make this salad vegan, simply omit the burrata and replace the honey with maple syrup. You can add more toasted nuts or seeds to provide extra creaminess and crunch.
2. Prep ahead: Roast the beets and make the dressing in advance. Store them separately in the fridge and assemble the salad just before serving to keep everything fresh.
3. Add more greens: For a heartier salad, add other leafy greens like spinach or kale for extra volume and nutrition.
4. Citrus alternatives: For more citrus variation, you can add grapefruit or tangerine slices along with the blood oranges for a bright, multi-dimensional flavor profile.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving):

• Calories: 380
• Protein: 11g
• Carbohydrates: 28g
• Fat: 26g
• Sodium: 350mg
• Fiber: 5g

Conclusion:

This Blood Orange & Roasted Beet Salad with Burrata is a gorgeous and flavorful dish that brings together the sweetness of roasted beets, the bright tang of blood oranges, and the creamy indulgence of burrata, all elevated by the zesty honey-lime dressing. It’s a perfect dish for when you want to impress your guests or simply treat yourself to a healthy, gourmet meal at home.

The balance of earthy, sweet, creamy, and tangy flavors in this salad makes it an instant favorite. Whether you’re serving it for a special occasion or as a simple weeknight dish, it’s sure to be a hit.

Blood Orange & Roasted Beet Salad with Burrata

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Roasted Beets:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 2–3 blood oranges, peeled and sliced
• 1 ball burrata cheese (about 8 oz)
• 4 cups arugula or mixed greens
• 1/4 cup pistachios, toasted and chopped (optional)
• Fresh mint leaves for garnish (optional)

For the Honey-Lime Dressing:

• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

Step 1: Roast the Beets

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Prepare the beets: Toss the beet wedges with olive oil, salt, and pepper in a large bowl. Ensure the beets are well-coated.
3. Roast the beets: Spread the beets in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, flipping halfway through, until the beets are tender and slightly caramelized around the edges. Set aside to cool slightly.

Step 2: Prepare the Honey-Lime Dressing

1. Whisk the dressing: In a small bowl, whisk together the lime juice, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lime juice as needed.

Step 3: Assemble the Salad

1. Arrange the greens: On a large serving platter or individual plates, arrange the arugula or mixed greens as the base of the salad.
2. Add the roasted beets and oranges: Scatter the roasted beets over the greens, followed by the blood orange slices. The contrasting colors of the deep red beets and vibrant orange slices create a visually stunning dish.
3. Top with burrata: Tear the burrata into smaller pieces and place it over the salad, ensuring that each portion has a bit of the creamy cheese.
4. Drizzle with dressing: Generously drizzle the honey-lime dressing over the entire salad, ensuring that all components are coated for maximum flavor.
5. Garnish: If using, sprinkle the toasted pistachios and fresh mint leaves on top for added texture and a burst of freshness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 380
• Sodium: 350mg
• Protein: 11g