Beet and Burrata Salad with Orange Blossom Vinaigrette
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This elegant salad would make an impressive dinner party starter, but it's also filling and nutritious enough to serve as a meal on its own.
Recipe Type: Salad
Yield: 2 main or 4 appetizer servings
For the Salad
  • 1 bunch beets (preferably yellow), leaves trimmed (about 2 lbs)
  • 1 tbs olive oil
  • ¼ tsp salt
  • 3 oz arugula
  • 2 (4-oz) balls burrata (Trader Joe's actually has a good option)
  • 8 mint leaves, julienne
  • 1 nectarine, sliced
  • ¼ cup pine nuts, toasted
For the Orange Blossom Vinaigrette (makes ½ cup)
  • ¼ cup olive oil
  • 2 tbs honey
  • 1 tsp orange blossom water
  • 2 tsp sherry wine vinegar
  • 2 tbs lemon juice
  • ¼ tsp salt
  • 3 grinds black pepper
For the Salad
  1. Preheat the oven to 450F.
  2. Peel and cut the beets and toss with olive oil in salt.
  3. Wrap the beets in tin foil and bake for 25-30 minutes, until just tender.
  4. Remove from the oven and let cool (you can make these a day ahead and refrigerate if you like).
  5. Divide arugula among 2 plates for a dinner salad or 4 plates as an appetizer. Place a ball of burrata (or half if splitting among 4) in the center. Evenly distribute the mint, nectarine, and pine nuts. Drizzle with vinaigrette and serve immediately.
For the Orange Blossom Vinaigrette
  1. Whisk together all the ingredients until emulsified. Use immediately or refrigerate for up to a week.
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at