Ingredients

3 small red beets

3 small orange beets (or use all red)

2 burrata balls

1 small blood orange

1 medium cara cara orange

¼ cup pistachios, chopped

2 tablespoons basil leaves, ripped for serving

½ teaspoon flaky sea salt

1 cup loosely packed basil leaves

¼ cup olive oil

1 tablespoon orange juice

¼ teaspoon kosher salt

Instructions

Step 1: Preheat your oven to 375°F (190°C). Wash the beets and trim the stems. Group the red beets together and the orange beets together, then loosely wrap each group in foil.

Step 2: Place the wrapped beets on a baking sheet and roast for about 1 hour, or until a small sharp knife pierces the flesh easily. Smaller beets may take less time.

Step 3: Let the beets cool briefly. Trim the tops and bottoms, then peel off the skins with a knife. Slice each beet in half, then cut into wedges.

Step 4: While the beets are roasting, prepare the basil oil. Combine the 1 cup of basil leaves, kosher salt, olive oil, and orange juice in a wide-mouthed jar or blender. Blend until smooth. If the oil is too thick, add more orange juice gradually to reach desired consistency.

Step 5: Peel and slice the blood orange and cara cara orange into thin rounds and arrange them on a serving platter. Place the burrata balls carefully on top of the oranges.

Step 6: Arrange the beet wedges around the burrata and sprinkle with chopped pistachios. Drizzle the basil oil over the entire salad and sprinkle with flaky sea salt.

Step 7: Finish by ripping the 2 tablespoons of basil leaves over the salad and serve immediately.

Tips & Variations

For a nuttier flavor, toast the pistachios lightly before chopping and sprinkling over the salad.

If you can’t find burrata, fresh mozzarella is a good substitute though it’s less creamy.

Use blood oranges only for a more vibrant, tangy twist.

The salad can be served chilled or at room temperature depending on preference.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Burrata is best enjoyed fresh, but roasted beets and basil oil can be kept refrigerated. When ready to serve, assemble the salad fresh for the best texture and flavor. Reheat beets gently if desired, but avoid warming the burrata.

FAQs

Can I roast the beets ahead of time?

Yes, you can roast the beets up to two days in advance and keep them refrigerated. Peel and slice them before storing. Assemble the salad just before serving for optimal freshness.

What if I don’t have an immersion blender?

You can use a regular blender or food processor to make the basil oil. Just blend until smooth and add more orange juice if the mixture is too thick.