Introduction:
This Roasted Beet, Burrata, and Citrus Salad with Pistachios is a vibrant and refreshing dish that combines earthy roasted beets with creamy burrata, tangy citrus, and the delightful crunch of pistachios. Topped with a light and zesty citrus vinaigrette, this salad is the perfect blend of flavors and textures. It’s an ideal appetizer or light meal, bringing a pop of color and sophistication to your table. Whether for a casual lunch or a special occasion, this salad is sure to impress!
Ingredients:
For the Salad:
- 2 medium roasted beets, peeled and sliced
- 1 ball of burrata cheese
- 1 blood orange or mandarin, segmented
- 1/4 cup pistachios, chopped
- 2 cups mixed greens
For the Dressing:
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 cup olive oil
- Salt and pepper, to taste
Preparation:
Step 1: Prepare the Ingredients
Roast Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork. Once roasted, let the beets cool slightly, then peel and slice them into rounds or wedges.
Prepare Salad Base: In a large bowl, toss the mixed greens with the segmented blood orange or mandarin slices and chopped pistachios.
Step 2: Make the Dressing
Mix Dressing: In a small bowl, whisk together the fresh orange juice, lemon juice, honey, and olive oil until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity if needed by adding more honey or lemon juice, depending on your preference.
Step 3: Assemble the Salad
Add Burrata and Beets: Arrange the roasted beet slices over the mixed greens mixture. Tear the burrata cheese into pieces and place them on top of the salad.
Drizzle Dressing: Pour the citrus vinaigrette evenly over the salad. Gently toss the salad to ensure the dressing coats all the ingredients without breaking up the burrata too much.
Step 4: Serve
Serve the salad immediately for the best combination of fresh flavors. Enjoy the balance of creamy burrata, sweet and tangy citrus, earthy beets, and crunchy pistachios in every bite!
Cooking Note:
- To save time, you can roast the beets ahead of time and store them in the refrigerator until you’re ready to assemble the salad.
- If blood oranges are not available, you can use regular oranges, mandarins, or even grapefruit for a similar citrusy burst.
- For an extra burst of flavor, you can lightly toast the pistachios before adding them to the salad.
Serving Suggestions:
- Pair this salad with a crusty loaf of bread or garlic crostini for a light meal.
- Serve alongside grilled chicken, fish, or even a pasta dish for a more substantial meal.
- This salad makes an excellent appetizer for a dinner party or a beautiful addition to a holiday table.
Tips:
- Make sure to let the burrata come to room temperature before serving for the best creamy texture.
- To enhance the citrus flavor, you can add some zest from the orange or lemon to the vinaigrette.
- Store leftovers in an airtight container in the refrigerator for up to 1 day, but note that the salad is best enjoyed fresh.
Prep Time:
15 minutes
Cook Time:
60 minutes (for roasting the beets)
Total Time:
1 hour 15 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 300 per serving
- Protein: 8 grams per serving
- Sodium: 150 mg per serving
Conclusion:
This Roasted Beet, Burrata, and Citrus Salad with Pistachios offers a delightful combination of flavors that is both sophisticated and satisfying. The creamy burrata pairs perfectly with the sweet, earthy beets, and the burst of citrus adds a refreshing tang, while the pistachios provide a delightful crunch. Finished with a light, zesty citrus vinaigrette, this salad is the epitome of fresh, wholesome eating. Whether you’re looking for an impressive appetizer or a light, healthy meal, this salad is sure to be a hit!
Print
Roasted Beet, Burrata, and Citrus Salad with Pistachios
- Total Time: 1 hour 15 minutes
Description
This Roasted Beet, Burrata, and Citrus Salad with Pistachios is a vibrant and refreshing dish that combines earthy roasted beets with creamy burrata, tangy citrus, and the delightful crunch of pistachios. Topped with a light and zesty citrus vinaigrette, this salad is the perfect blend of flavors and textures. It’s an ideal appetizer or light meal, bringing a pop of color and sophistication to your table. Whether for a casual lunch or a special occasion, this salad is sure to impress!
Ingredients
For the Salad:
- 2 medium roasted beets, peeled and sliced
- 1 ball of burrata cheese
- 1 blood orange or mandarin, segmented
- 1/4 cup pistachios, chopped
- 2 cups mixed greens
For the Dressing:
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Ingredients
Roast Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork. Once roasted, let the beets cool slightly, then peel and slice them into rounds or wedges.
Prepare Salad Base: In a large bowl, toss the mixed greens with the segmented blood orange or mandarin slices and chopped pistachios.
Step 2: Make the Dressing
Mix Dressing: In a small bowl, whisk together the fresh orange juice, lemon juice, honey, and olive oil until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity if needed by adding more honey or lemon juice, depending on your preference.
Step 3: Assemble the Salad
Add Burrata and Beets: Arrange the roasted beet slices over the mixed greens mixture. Tear the burrata cheese into pieces and place them on top of the salad.
Drizzle Dressing: Pour the citrus vinaigrette evenly over the salad. Gently toss the salad to ensure the dressing coats all the ingredients without breaking up the burrata too much.
Step 4: Serve
Serve the salad immediately for the best combination of fresh flavors. Enjoy the balance of creamy burrata, sweet and tangy citrus, earthy beets, and crunchy pistachios in every bite!
Notes
Cooking Note:
- To save time, you can roast the beets ahead of time and store them in the refrigerator until you’re ready to assemble the salad.
- If blood oranges are not available, you can use regular oranges, mandarins, or even grapefruit for a similar citrusy burst.
- For an extra burst of flavor, you can lightly toast the pistachios before adding them to the salad.
Serving Suggestions:
- Pair this salad with a crusty loaf of bread or garlic crostini for a light meal.
- Serve alongside grilled chicken, fish, or even a pasta dish for a more substantial meal.
- This salad makes an excellent appetizer for a dinner party or a beautiful addition to a holiday table.
Tips:
- Make sure to let the burrata come to room temperature before serving for the best creamy texture.
- To enhance the citrus flavor, you can add some zest from the orange or lemon to the vinaigrette.
- Store leftovers in an airtight container in the refrigerator for up to 1 day, but note that the salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 4
- Calories: 300 per serving
- Sodium: 150 mg per serving
- Protein: 8 grams per serving