All you could ask for in a salad: wholesome roasted beets, fresh arugula, creamy burrata, crunchy pistachios, all drizzled with a green vinaigrette.
Roasted beets are my latest obsession.
With their earthy flavor and aroma, these vibrant red veggies are loaded with essential vitamins and minerals, AND are low in calories and fat. So good and so good for you!
And once you pair these fork-tender roasted beets with delicate creamy burrata cheese, toasted crunchy pistachios and green vinaigrette over a bed of fresh baby arugula, you end up got a healthy and incredibly delicious combo.
All you could ever ask for in a salad!
Beets have an impressive nutritional profile: low in calories and high in vitamins and minerals (particularly rich in folate, which plays a key role in growth and heart health).
They are known for their high concentration of nitrates, which helps decrease elevated blood pressure and reduce the risk of heart disease.
Beets also one of the few vegetables that contain betalains, an antioxidant that is known to reduce inflammations and protect cells from damage.
For this recipe I used one bunch of large red beets. You are welcome to use orange beets or a combination of the two.
How to cook and clean beets:
First of all, cut off the stem and leaves. These are edible, so make sure to save these for another salad.
Scrub the beets throughly under cold water with a rough sponge to remove the heavy coat of dirt. You can peel beets now (make sure to use gloves or a paper towel to hold to avoid staining your hands) or like I did, remove any loose skin after baking (it will come off easily, and you might not need to do much work).
You can cook the beets whole (if smaller) or cut in halves or quarters (if larger like mine). Place on a sheet of aluminum foil, drizzle with olive oil and season with salt and pepper. Wrap and bake at 400F until fork tender, it should take between 45 to 60 minutes depending on the size of the beet pieces.
Once the beets are fork tender, let cool down a little, remove from the foil and rub to remove the peels which will easily come off. Remember to use gloves or a paper towel. Cut into smaller slices.
To make the green vinaigrette:
In a blender, add basil, spinach oil salt pepper and lemon juice. Blend until smooth. Feel free to add mint or vinegar if you like. As simple as that!
All is left to do is assemble the salad:
Add the baby arugula on a large serving plate (or individual plates) and top with beet slices. Tear the burrata and add pieces all over the salad. Top with crushed pistachios, and a drizzle of the prepare green vinaigrette.
PRINTABLE RECIPE CARD: Roasted Beet and Arugula Salad with Burrata and Pistachios