Roasted Beets Recipe

Prep beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; scrub skins to remove dirt but do not peel. Wrap each beet individually in aluminum foil with a drizzle (about 1/2 tsp) of olive oil and a pinch of salt.

Roast beets

Place wrapped beets on a baking sheet and roast for 45–60 minutes depending on size, until a small knife inserts easily. Remove from oven and let cool 15 minutes. Unwrap and, when cool enough to handle, rub skins off with paper towels or a paring knife. Slice beets into 1/4-inch rounds or wedges and set aside.

Assemble greens and burrata

While beets roast, place washed watercress in a large bowl. Using a mandoline or very sharp knife, thinly shave the fennel and add to the watercress. Tear burrata into portions (or leave whole for plating) and set aside on a plate covered lightly to keep cool.

Toast pistachios

In a dry skillet over medium heat, toast pistachios for 3–4 minutes until fragrant and slightly darkened, stirring often. Remove from heat and roughly chop. Set aside.

Plate salad

Arrange a bed of watercress and shaved fennel on each serving plate. Fan roasted beet slices over the greens, leaving space for the burrata. Place torn or whole burrata on top of the beets/greens. Sprinkle toasted pistachios around the plate.

In a small saucepan over medium heat, melt butter and add minced shallot. Sauté 2–3 minutes until softened but not browned. Add blueberries, red wine vinegar, balsamic vinegar, brown sugar, thyme, and 1/8 cup water.

Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until berries begin to break down and sauce thickens to a jammy consistency. Season with 1/4 tsp salt and adjust sweetness or acidity to taste (add a pinch more sugar or a splash more vinegar). Remove from heat and let cool slightly; compote will thicken as it cools.

Combine orange juice, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk while slowly streaming in olive oil until emulsified. Taste and adjust seasoning. If vinaigrette is too sharp, add a little more honey; if too sweet, add a splash more lemon.

Toss 1–2 tablespoons of vinaigrette with the watercress and fennel just before plating to lightly dress the greens. Reserve remaining vinaigrette for finishing.

Spoon 1–2 tablespoons of savory blueberry compote over and around the burrata and beets on each plate. Drizzle remaining citrus vinaigrette lightly over the entire salad (about 1–2 tsp per plate) to taste.

Season with final pinch of flaky sea salt and a few grinds of black pepper. Garnish with the toasted pistachios. Serve immediately so the burrata is cool and creamy and beets are slightly warm or room temperature.