Description
A vibrant winter salad featuring roasted beets, fresh citrus segments, creamy burrata, and crunchy pistachios, all tossed in a zesty orange-honey vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beets, trimmed and scrubbed
- 2 large oranges (such as navel or blood oranges)
- 1 grapefruit
- 8 oz burrata cheese
- 1/2 cup shelled pistachios, roughly chopped
- 4 cups mixed winter greens (such as arugula or frisée)
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp honey
- 1 tbsp white wine vinegar
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Wrap each beet in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into wedges.
- While beets roast, segment the oranges and grapefruit: cut off ends, remove peel and pith, then slice between membranes to release segments. Set aside.
- Make the vinaigrette: whisk together olive oil, orange juice, honey, white wine vinegar, salt, and pepper until emulsified.
- Arrange mixed greens on a platter. Top with beet wedges, citrus segments, and torn burrata. Drizzle with vinaigrette and sprinkle with pistachios. Serve immediately.
Notes
You can customize the seasonings to taste.