BEETS & BURRATA WITH SMASHED PISTACHIO VINAIGRETTE & CRISPY CHICKPEAS

THIS DISH. Man is it delicious. There are a few steps: roasting the beets, making the dressing, and crisping your chickpeas (an optional step). But I promise it will be worth it. You can also roast the beets and make the dressing the day before if that helps with work-load. And if you are still over it, here are some pretty pictures of beets all dressed up.


You will need:
For the salad:
2 Large beets (or 3-4 Medium size beets) – Roasted and sliced (directions below)
1 8oz. Container of burrata
A handful of microgreens and/or fresh arugula (adding arugula will give some added bulk to your salad if desired)
A handful of Crispy Roasted Chickpeas with Pecorino Romano (Recipe here. Optional)

For the dressing:
1 tsp of sugar or honey
2 Tbs Balsamic vinegar
2 Tbs red wine vinegar
2 Tbs olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup roasted pistachios (smashed or roughly chopped)

To roast your beets set the oven to 400 F. *This temperature is flexible though, if you want to do your chickpeas and beets at the same time you can do this all at 350 and just let the beets roast for longer.*

To prep your beets: scrub them thoroughly and cut off leafy tops if they are still on. Wrap each beet with foil (leaving a little wiggle room between beet and foil for steam to form) and place on a baking sheet.

Roast for 50-60 min. Checking every so often. I use a knife or toothpick to check tenderness.

Once your beets are tender remove from the oven and open your foil packets to let them cool down. Once cool enough to touch they should be easy to peel. I use my fingers or a paper towel to rub the skin off.

Slice your beets into disks and then across the center to make half circles. Store in the fridge until ready. Can be done the day before.

To make your vinaigrette: Combine all dressing ingredients in a bowl, making sure to use all the pistachio bits and dust left behind. Stir well and set aside.

To assemble your salad: Arrange your beets and burrata in a wide bowl or on a flat platter. I like to tear the burrata into pieces and scatter it throughout but it also makes a great presentation to leave them whole in the center and arrange your beets around them. Up to you! Once your beets and burrata are arranged, spoon your dressing over top. Sprinkle with crispy chick peas (optional) and whatever greens you desire. Taste and serve!

 

Condensed
You will need:
For the salad:
2 Large beets (or 3-4 Medium size beets) – Roasted and sliced (directions below)
1 8oz. Container of burrata
A handful of microgreens and/or fresh arugula (adding arugula will give some added bulk to your salad if desired)
A handful of Crispy Roasted Chickpeas with Pecorino Romano (Recipe here. Optional)

For the dressing:
1 tsp of sugar or honey
2 Tbs Balsamic vinegar
2 Tbs red wine vinegar
2 Tbs olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup roasted pistachios (smashed or roughly chopped)

To roast your beets set the oven to 400 F. *This temperature is flexible though, if you want to do your chickpeas and beets at the same time you can do this all at 350 and just let the beets roast for longer.*

To prep the beets: scrub them thoroughly and cut off leafy tops if they are still on. Wrap each beet with foil (leaving a little wiggle room between beet and foil for steam to form) and place on a baking sheet.

Roast for roughly 60 min. Checking every so often. I use a knife or toothpick to check tenderness.

Once your beets are tender remove from the oven and open your foil packets to let them cool down. Once cool enough to touch they should be easy to peel. I use my fingers or a paper towel to rub the skin off.

slice your beets into disks and then across the center to make half circles. Store in the fridge until ready. Can be done the day before.

To make your vinaigrette: Combine all dressing ingredients in a bowl, making sure to use all the pistachio bits and dust left behind. Stir well and set aside.

To assemble your salad: Arrange your beets and burrata in a wide bowl or on a flat platter. I like to tear the burrata into pieces and scatter it throughout but it also makes a great presentation to leave them whole in the center and arrange your beets around them. Up to you! Once your beets and burrata are arranged, spoon your dressing over top. Sprinkle with crispy chick peas (optional) and whatever greens you desire. Taste and serve!