Beet, blood orange, and burrata salad

Beet, blood orange, and burrata salad

Based on 12 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This bright, citrusy beet and blood orange salad is bursting with flavors and works excellently as an appetizer served with crusty bread or as a light main course."

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings2
6
blood oranges
400 g
red beets
2
burrata cheese
½
red onion
2 tbsp
mustard seeds
½ tsp
pepper
6 tbsp
olive oil
1 tsp
mustard
1 tbsp
honey
2 tbsp
balsamic vinegar
5 stalks
mint
salt
pepper
olive oil (for coating)
MetricImperial

Utensils

oven, baking sheet, grater, knife, cutting board, bowl (large)

How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-beets

How to prepare beets

Nutrition per serving

Cal883
Protein16 g
Fat58 g
Carb84 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Place beet with skin on a baking tray, transfer to the oven and bake for approx. 40 min.
    • 400 g red beets
    • oven
    • baking sheet

    Preheat oven to 200°C/390°F. Place beet with skin on a baking tray, transfer to the oven and bake for approx. 40 min.

  • Step 2/4

    In the meantime, zest two blood oranges and add it to a large bowl. Then peel all the blood oranges.To remove the orange peel, use a large knife to slice off the top and bottoms so they can sit flat on the cutting board. Then, work your way around the orange, slicing downwards around the sides to remove the pith and peel. Then cut oranges into quarters and half the quarters again, so that you have bite-sized pieces. Set aside. Slice red onion into fine rings.
    • 6 blood oranges
    • ½ red onion
    • grater
    • knife
    • cutting board
    • bowl (large)

    In the meantime, zest two blood oranges and add it to a large bowl. Then peel all the blood oranges.To remove the orange peel, use a large knife to slice off the top and bottoms so they can sit flat on the cutting board. Then, work your way around the orange, slicing downwards around the sides to remove the pith and peel. Then cut oranges into quarters and half the quarters again, so that you have bite-sized pieces. Set aside. Slice red onion into fine rings.

  • Step 3/4

    In a small saucepan on medium-high heat, heat mustard seeds with some black pepper and olive oil, until they start to sizzle, smell like popcorn, and turn a light brown. Then add the hot mixture directly to the orange zest in the bowl. Next, add mustard, honey and vinegar and season with salt. Use a whisk to mix everything into a creamy dressing.
    • 2 tbsp mustard seeds
    • ½ tsp pepper
    • 6 tbsp olive oil
    • 1 tsp mustard
    • 1 tbsp honey
    • 2 tbsp balsamic vinegar

    In a small saucepan on medium-high heat, heat mustard seeds with some black pepper and olive oil, until they start to sizzle, smell like popcorn, and turn a light brown. Then add the hot mixture directly to the orange zest in the bowl. Next, add mustard, honey and vinegar and season with salt. Use a whisk to mix everything into a creamy dressing.

  • Step 4/4

    Once the baking time is over,remove the beets from the oven. Peel the beets and cut into eighths, or bite-sized pieces. Then add to the bowl with the dressing. Mix everything together. Arrange on plates, placing the blood orange segments in between. Place burrata on each serving, or tear into pieces if serving more than 2 people. Garnish with onion, a little olive oil, pepper and mint. Enjoy!
    • 2 burrata cheese
    • 5 stalks mint
    • pepper
    • olive oil (for coating)

    Once the baking time is over,remove the beets from the oven. Peel the beets and cut into eighths, or bite-sized pieces. Then add to the bowl with the dressing. Mix everything together. Arrange on plates, placing the blood orange segments in between. Place burrata on each serving, or tear into pieces if serving more than 2 people. Garnish with onion, a little olive oil, pepper and mint. Enjoy!

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