Description
A delightful and colorful salad featuring roasted beets, creamy burrata cheese, fresh oranges, and a basil-infused oil, topped with pistachios and basil leaves.
Ingredients
Units
Scale
Salad:
- 3 small red beets
- 3 small orange beets or use all red
- 2 burrata balls
- 1 small blood orange
- 1 medium cara cara orange
- 1/4 cup pistachios, chopped
- 2 tablespoons basil leaves, ripped for serving
- 1/2 teaspoon flaky sea salt
Basil Oil:
- 1 cup basil leaves, loosely packed
- 1/4 cup olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon kosher salt
Instructions
- Salad: Preheat the oven to 375F. Wash and trim the beets, then wrap them in foil according to color. Roast on a baking sheet until tender. Allow to cool, peel, and slice into wedges.
- Basil Oil: Blend basil leaves, salt, olive oil, and orange juice until smooth.
- Assemble: Plate the oranges and burrata, arrange beet wedges, sprinkle with pistachios, drizzle with basil oil, salt, and basil leaves.
Nutrition
- Serving Size: 1 serving
