Roasted Beet Salad with Burrata, Citrus, & Fennel | Easy Salad Recipe!

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta

Fresh mozzarella is lower in calories, while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers health benefits, while red wine vinegar is often less expensive.

fennel bulb

🥗Healthier: celery

💰Cheaper: cabbage

Celery is lower in calories, while cabbage is a cost-effective substitute.

Preheat the oven to 425°F.

Wash the beets and place them on two separate sheets of aluminum foil.

Drizzle olive oil over the beets and season with sea salt.

Wrap the beets tightly in the foil and place them in a baking dish.

Roast the beets at 425°F for 30 to 45 minutes until fork tender.

Once done, take them out of the oven, unwrap from the foil, and let them cool.

Cut off the green stems from the fennel bulb and set aside.

Using a mandolin slicer set to the thinnest setting, shave the fennel finely.

Zest one large lemon and add the zest to a large measuring cup.

Cut the lemon in half and squeeze out 1/3 cup of lemon juice, using about two lemons.

Add 1/3 cup of extra virgin olive oil to the measuring cup.

Grate in two garlic cloves and add 1/2 tablespoon of whole grain mustard, 1/2 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/2 teaspoon of sea salt, and ground black pepper.

Add fresh thyme (1 teaspoon to 1/2 tablespoon) to the dressing and mix well.

Once the beets have cooled, remove the peel, cut them in half, and slice into wedges.

On a large serving platter, spread a box of baby arugula as the base.

Combine the arugula with the thinly shaved fennel by tossing them together with your hands.

Add the roasted beet wedges on top of the arugula and fennel mixture.

Break open the burrata cheese and drop it over the beets.

Add the citrus segments on top for color.

Sprinkle chopped pistachios over the salad for crunch.

Use the fennel greens to garnish the top of the salad.

Give the salad dressing a final mix and pour it over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens