Description
A delightful dish that combines bold flavors and beautiful colors with nourishing vegetables and creamy burrata.
Ingredients
- 4 medium Red Beets
- 4 medium Carrots
- 8 ounces Burrata
- 1 medium Blood Orange
- 1 medium Cara Cara Orange
- 1/2 cup Pistachios
- 1 cup Fresh Basil Leaves
- 1 teaspoon Flaky Sea Salt
- 1 cup Basil Leaves
- 1/2 cup Olive Oil
- 2 tablespoons Orange Juice
- 1/4 teaspoon Kosher Salt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the beets and carrots. Cut them into evenly sized pieces for better cooking.
- Spread the beets and carrots on a baking sheet. Drizzle with olive oil and sprinkle with flaky sea salt. Toss well to coat.
- Roast in the oven for about 30-40 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
- While the vegetables roast, prepare the basil oil. In a blender, combine fresh basil leaves, olive oil, orange juice, and kosher salt. Blend until smooth.
- Once the beets and carrots are done, let them cool slightly.
- To serve, arrange the roasted beets and carrots on a platter. Tear the burrata and place it in the center. Scatter pistachios, blood orange, and Cara Cara orange slices around. Drizzle with basil oil.
Notes
This salad can be served warm or at room temperature. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean