Description
A show-stopping salad of sweet, earthy roasted beets paired with crisp fennel, peppery arugula, juicy citrus segments, and creamy burrata. Dressed in a bright lemon-mustard vinaigrette and finished with crunchy pistachios and fresh thyme, it’s a feast for the eyes and the palate.
Ingredients
Units
Scale
For Roasted Beets:
- 2 medium Beets (Whole scrubbed)
- 1 Tbsp Olive oil
- Sea salt
For the Salad:
- 1 large Fennel bulb (Thinly sliced)
- 3 medium Blood oranges (Peeled and segmented)
- 5 oz Baby arugula
- 8 oz Burrata cheese (Drained)
- 1/3 cup Pistachios (Diced)
For the Dressing:
- Zest of 1 Lemon juice (Zest and juice)
- 1/3 cup Lemon juice (Freshly squeezed)
- 1/3 cup Extra-virgin olive oil
- 2 cloves Garlic (Minced)
- 1/2 Tbsp Whole-grain mustard
- 1/2 Tbsp Dijon mustard
- 1 Tbsp Honey or maple syrup
- 1/2 tsp Sea salt
- Black pepper (To taste)
- 1/2 Tbsp Fresh thyme (Leaves only)
Instructions
Roast the Beets:
- Preheat oven to 400°F (200°C).
- Toss whole beets with olive oil and a pinch of sea salt.
- Wrap individually in foil and place on a baking sheet. Roast 40–45 minutes, until tender when pierced.
- Let cool, then peel and cut into wedges.
Make the Dressing:
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, both mustards, honey, sea salt, pepper, and thyme.
Assemble the Salad:
- On a large platter or in a bowl, arrange arugula. Top with sliced fennel, orange segments, and roasted beet wedges.
- Tear burrata over the top and sprinkle with diced pistachios.
Dress & Serve:
- Drizzle dressing evenly over the salad.
- Gently toss or serve family-style, allowing guests to break into the burrata for a creamy finish.
Notes
-
Beet Prep: To save time, roast beets in advance and refrigerate, then slice before assembling.
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Fennel Swap: Use thinly sliced celery or cucumber if fennel isn’t available.
-
Extra Color: Add segments of grapefruit or blood orange for more citrus variety.
-
Make-Ahead: Prepare dressing up to 2 days ahead; shake well before using.
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Serving Suggestion: Pair with crusty bread and a chilled Sauvignon Blanc for a light, elegant meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Salad
- Cuisine: Italian-Inspired, Vegetarian
Nutrition
- Calories: 330
