Enjoy a vibrant and mouthwatering roasted beet and burrata salad. This recipe showcases the natural sweetness of beets with juicy oranges and creamy burrata.
Wash the beets and trim the stems. Group the ed beets together and then the orange ones, loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than larger ones.
Let cool briefly before trimming the tops and bottoms and removing the skins with a knife. Slice the beets in half and then into wedges.
Basil Oil
While the beets are roasting, make the basil oil. Put the basil leaves, salt, olive oil, and orange juice into a wide-mouthed mason jar and blend with an immersion blender or blend in a blender. If the sauce is still too thick, blend in more juice.
Assemble
To plate the salad, add slices of oranges on a platter and carefully lay the burrata down.
Arrange the beet wedges around the cheese, and scatter them with the crushed pistachios. Drizzle the basil oil over the salad, sprinkle with some flaky sea salt, and rib some basil leaves, then serve.