Baby Beet Salad Recipe
buffalo burrata, pistachio vinaigrette
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Ingredients
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Salad Ingredients
Method
Vinaigrette and Assembly
- 1
Pistachio Vinaigrette
In a small bowl, whisk together the pistachios, olive oil, balsamic vinegar, honey, salt, and pepper until smooth. Adjust seasoning to taste.
- 2
Prepare the Beets
Roast the baby beets in a preheated oven at 400°F (200°C) for about 30-40 minutes until tender. Let cool, then peel and slice thinly.
- 3
Assemble the Salad
In a large bowl, combine the salad greens and sliced beets. Drizzle with the pistachio vinaigrette and gently toss to combine.
- 4
Serve
Plate the salad and top with torn pieces of buffalo burrata and a sprinkle of extra chopped pistachios for garnish.
