Oven Roasted Baby Beet Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Place scrubbed baby beets on a sheet of aluminum foil large enough to wrap them. Drizzle 1 tablespoon olive oil over beets and sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat.

Seal the foil into a packet and place on a rimmed baking sheet. Roast in the preheated oven for 35–50 minutes, depending on size, until a paring knife slides easily into the largest beet. Check at 35 minutes.

Remove from oven, open packet carefully (steam will be hot) and let cool slightly. When cool enough to handle, rub skins off with a paper towel or peel gently; leave small beets whole or halve if larger. Set aside to cool to warm.

While beets roast, make basil oil. Blanch 1/2 cup packed basil leaves in boiling water for 10 seconds, then plunge into ice water. Drain and squeeze out excess water.

In a blender or food processor, combine blanched basil, 1/4 cup extra-virgin olive oil and 1/4 teaspoon sea salt. Blend until bright green and smooth, about 30–45 seconds. If too thick, add up to 1 tablespoon more oil to loosen. Strain through a fine-mesh sieve or chinois into a small bowl for a silky oil. Reserve.

Toast pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and roughly chop. Let cool.

Whisk together 2 tablespoons aged balsamic, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon honey (or maple), 1/4 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl until emulsified. Taste and adjust seasoning. The dressing should be bright with balanced acidity and slight sweetness.

If desired, reduce additional aged balsamic in a small saucepan over medium-low heat to a thicker glaze (watch carefully) and reserve for drizzling as a finish.

On a large serving platter or four individual plates, arrange the frisée in the center and scatter microgreens lightly on top and around.

Nestle warm roasted baby beets among the greens. Tear or place burrata in the center or distributed in two portions per platter. Gently break the burrata just before serving so the creamy interior spills onto the greens and beets.

Drizzle the prepared dressing lightly over the beets and greens. Spoon basil oil in thin streams around and over the burrata and greens for added herb fragrance and bright color.

Scatter toasted pistachios over the salad and finish with a light grating of lemon zest (optional) for brightness.

Finish with 1–2 tablespoons aged balsamic glaze or an extra drizzle of the aged balsamic for a glossy, tangy finish. Season with a final pinch of flaky sea salt and a grind of black pepper to taste.

Serve immediately while beets are still slightly warm and burrata creamy. Leftovers: keep components separate and assemble just before serving.