We are LIVING our best lives today people. Prepare yourselves… Beet & Burrata Salad with Pistachio Vinaigrette.
This Beet & Burrata Salad with Pistachio Vinaigrette is the heathy but impressive holiday recipe that we all need this year. No ifs, ands or buts about it. Don’t think you like beets - guess again - you’re going to be a convert. Never tried pistachios before - GET YOUR HEAD IN THE GAME - these immediately elevate any dish from basic to gourmet without having a spend hours in the kitchen. And if you’ve never tried adding pistachios to your vinaigrette, well, just be prepared to send me all the gifts because it’s the greatest idea ever.
Let’s get into it - Beet & Burrata Salad with Pistachio Vinaigrette has a few various components. To start, roasted beets. Simple as that. Small, medium or large beets, they all work. Roast them off until they are fork tender and then slice them into wedges and admire those jewel tones.
Then come the toppings. There are a few levels of flavor, texture and color to this dish and together it’s all perfection.
First - let’s start with the pistachios!! Wonderful Pistachios are the name of the game always. Especially their new No Shells which have the same rich taste and crunchy texture of pistachios, minus the shells so it cuts your prep time in half! If you’re anything like me, you’ll want those few extra minutes for chilling on the couch rather than cracking open some pistachios before serving this up at a dinner party. And if you’re like my husband, the Wonderful Pistachios No Shells are for easy snacking! I mean, the man goes through a LOT of pistachios on a weekly basis and if I can prevent him from shelling them himself and leaving a trail of crumbs behind him, I am sold!
Second - pomegranate seeds. We need them in this. Actually we need them in everything this time of year. It’s an incredible pop of color and flavor. And they pair perfectly with our third topping… burrata. Who am I kidding, I can’t make anything without it. It’s so good.
So combine the beets, burrata, pistachios, pomegranate seeds and top it with basil. I’d tell you that you could call it a day but you absolutely have to make the pistachio vinaigrette to go on top. It’s so flavorful and creamy (but without any dairy!) and you’re going to want to keep it stocked in the fridge at all times! Once that’s prepped, you’re ready to roll!
FYI - Wonderful Pistachios No Shells are available in Roasted & Salted and Lightly Salted so feel free to use whichever you want for this recipe! They all are fantastic. Have at it!!
Beet & Burrata Salad with Pistachio Vinaigrette
Ingredients
- 10 medium sized red or orange beets
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 ball burrata torn into pieces
- 3-4 tablespoons Wonderful Pistachios No Shells to garnish
- 3-4 tablespoons Pomegranate seeds to garnish
- 1 recipe pistachio vinaigrette recipe below
- Handful of fresh basil
For the Pistachio Vinaigrette
- 6 tablespoons Wonderful Pistachios
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped basil
- Maldon salt and freshly ground black 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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I used canned beets and this was still the best salad I’ve ever made - and I cook A LOT!
Really enjoyed this! I peeled and cut up the beets then put them in the air fryer.to cut time. The airils were just lost in the mix. I found the RW vinegar overpowering so I might sub with a white wine vinegar or lemon juice.
Hi,
Happy (almost) Thanksgiving!
Thank you for all your amazing recipes & content--you're amazing!
Question: what I can substitute for pomegranate? It is not available where I live.
Thank you!
Just omit!
I was looking for a recipe to go with pickled beets and I found this. The dressing is delicious!!! Paired it with basil, beets, burrata and mixed greens today. Used it with mixed greens, beets, and feta yesterday for a party. It was a hit!!!
Could you cook the beets the day before or do you want them still warm? Making for a dinner party tomorrow and trying to get my prep work done as much as possible.
Thank you
absolutely could prep ahead
This was a really really good salad. I served on top of spinach. My basil leaves were HUGE and I made the mistake of not chopping them into smaller portions to diversify the flavoring. The roasted pistachio dressing is probably going to become a staple in our home. Sooooo good.