Description
A vibrant salad featuring creamy burrata, earthy roasted beets, and zesty citrus that is perfect for picnics and gatherings.
Ingredients
Scale
- 2 medium beets (whole)
- 1 tbsp olive oil
- Sea salt
- 1 large fennel bulb
- 3 medium blood oranges (or regular orange)
- 5 oz baby arugula
- 8 oz burrata cheese
- 1/3 cup diced pistachios
- Zest from 1 large lemon
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup extra virgin olive oil
- 2 large garlic cloves
- 1/2 tbsp whole grain mustard
- 1/2 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1/2 tsp sea salt and ground black pepper (to taste)
- 1/2 tbsp fresh thyme
Instructions
- Preheat your oven to 400°F (205°C).
- Scrub the beets well under cold water, cut off the tops, and wrap them in foil with olive oil and sea salt.
- Roast for about 45 minutes until tender.
- Cool the beets slightly, then peel off the skins.
- Slice the fennel and section the blood oranges.
- Add arugula to a large mixing bowl.
- Chop roasted beets and add them along with fennel and oranges to the bowl.
- Combine lemon zest, lemon juice, extra virgin olive oil, garlic, mustard, honey, sea salt, and pepper in a blender or bowl for dressing.
- Drizzle the dressing over the salad and toss to combine.
- Tear the burrata and place it atop the salad.
- Sprinkle with diced pistachios and fresh thyme to serve.
Notes
Roast beets a day in advance for easier preparation. Customize with different greens or cheese as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg