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Beet & Burrata Salad



2 large red beets or 2 bunches of baby beets

¾ cup extra-virgin olive oil, plus extra for roasting beets

½ cup balsamic vinegar

1 garlic clove, minced

1 shallot, minced

16 oz. container pre-washed baby arugula

1 head of radicchio, sliced

2 navel oranges, peeled and cut into chunks

¼ cup pistachios, toasted

Four 4 oz. Burrata balls


To roast beets:

Preheat oven to 350°F. Scrub beets and place on a sheet of heavy-duty foil. Lightly coat beets with 1–2 tablespoons of olive oil, salt and pepper, wrap tightly with foil and bake on a cookie sheet for 1.5 hours for large beets (baseball size) or 50 minutes for small beets. Allow to cool then peel and cut into ½” cubes.

To make vinaigrette:

Add ¼ cup of balsamic vinegar, garlic, shallot, 1 teaspoon salt, ½ teaspoon black pepper, and ¾ cup olive oil to blender and blend until smooth. (Dressing can also be whisked in a bowl.)

Salad preparation:

In a large bowl, add arugula and sliced radicchio, and toss with vinaigrette. Divide among 4 plates. Arrange beets, oranges, pistachios, and burrata on top.

Photo by @shot.bykimberly

Hudson Valley Restaurant Week is back this April 8-21!