Beet & Burrata Salad with Pistachio Vinaigrette
User Reviews
4.8
18 reviews
Excellent
Beet & Burrata Salad with Pistachio Vinaigrette
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This Beet & Burrata Salad with Pistachio Vinaigrette is a heathy but impressive holiday recipe that is sure to be a crowdpleaser.
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Ingredients
- 10 beet red or orange, medium sized
- 2 tablespoons olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 burrata cheese torn into pieces, ball form
- 3-4 tablespoons pistachios no shells, for garnish
- 3-4 tablespoons pomegranate seeds to garnish
- 1 pistachio vinaigrette recipe below, recipe
- basil fresh, handful
For the Pistachio Vinaigrette
- 6 tablespoons pistachios
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon basil chopped
- salt Maldon salt, freshly ground pepper
- black pepper Maldon salt, freshly ground pepper
Instructions
- Preheat the oven to 425 degrees F.
- Trim the tops off the beet, leaving about ½ inch of stem. Scrub the beets thoroughly, drizzle them with a few teaspoons of olive oil, then wrap them loosely in foil. Wrap large beets individually, smaller beets can be wrapped together.
- Transfer the wrapped beets to a baking sheet. Roast for 60 minutes to start, checking the beets every 20 minutes or so. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets which is why it’s important to check on them intermittently. Some beets might be done sooner than others, it’s okay to remove them at different times.
- Let the beets cool slightly, then using a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and cut into quarters. Transfer the beets to a serving platter with basil, torn burrata, Wonderful Pistachios and pomegranate seeds and drizzle with Pistachio vinaigrette. Season with salt and pepper and serve immediately.
For the Pistachio Vinaigrette
- Preheat the oven to 350°F. Pour the Wonderful Pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of the Wonderful Pistachios to a blender or food processor. Add the oil, vinegar, ⅓ cup water, basil, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 2 tablespoons of Wonderful Pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.
Notes
- The vinaigrette will keep in the fridge for up to a week, so feel free to use it on anything else you are enjoying!
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
14g
(70%)
Cholesterol
0.1mg
(0%)
Sodium
222mg
(9%)
Potassium
1093mg
(23%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Vitamin A
163IU
(3%)
Vitamin C
15mg
(17%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 222mg | 9% |
| Potassium | 1093mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 15mg | 17% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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