Roasted Beet Salad with Burrata, Citrus, & Fennel

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F). Wash and dry the beets without peeling them.
2. Put each beet on a small piece of foil (cut larger beets in half). Drizzle with a little olive oil, season lightly with sea salt, wrap tightly and place in a small baking dish.
3. Roast for about 30–45 minutes, depending on size, until fork-tender. Unwrap and let cool to room temperature.
4. Once cool enough to handle, peel the beets with a paring knife and slice into thin wedges.
5. Cut away the peel from the oranges with a sharp knife, then slice into thin wedges and set aside in a bowl.
6. Trim the fennel stalks and set the green tops aside. Thinly slice the fennel bulb on the thinnest setting of a mandoline, cover and keep in a bowl with plastic wrap to stop browning.
7. Finely chop the pistachios.
8. Put the zest of 1 large lemon into a large measuring cup. Strain in 1/3 cup lemon juice, removing any seeds. Add 1/3 cup extra virgin olive oil. Grate in the 2 garlic cloves, then add 1/2 tbsp whole grain mustard, 1/2 tbsp Dijon mustard, 1 tbsp honey (or maple syrup), 1/2 tsp sea salt, black pepper to taste and 1/2 tbsp fresh thyme.
9. Whisk the dressing well. Keep it covered and refrigerated for up to 1 week until serving.
10. Toss the arugula with the shaved fennel on a large platter. Lay the beet wedges over the top.
11. Pull the burrata apart into small chunks and arrange over the salad.
12. Add the orange segments, then sprinkle the pistachios over the top.
13. Garnish with the small fennel fronds.
14. Whisk the dressing once more, pour it over the salad and toss gently. If not serving right away, keep the dressing separate and the salad covered and chilled.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

GarlicLemonPistachioOrangeFennelArugulaBeetrootBurrata cheese