Beet and Burrata Salad with Green Goddess Vinaigrette

5 from 2 votes

This beet and burrata salad with green goddess vinaigrette and toasted hazelnuts just might steal the show at every gathering.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Side Dish

Cuisine: American

Servings:

handful of fresh basil
handful of fresh mint
1/2 cup neutral oil vegetable, avocado, grapeseed
1/2 cup olive oil
1 tablespoon sherry vinegar adjust with another tablespoon if you like it more tangy!
salt and pepper to taste

Roast your beets. Preheat your oven to 400 degrees. In aluminum foil, add in your beets (red and yellow separate) and season with salt, pepper and a drizzle of olive oil. Wrap completely and roast for 1 hour to 1.5 hours until fork tender. Remove and let cool.
Next, toast your hazelnuts in a nonstick dry pan with a pinch of salt. Keep stirring around so they don't burn and toast on all sides. Set aside to cool, and roughly chop, set aside to top.
Make your green goddess vinaigrette. Optional to begin blanching your basil and mint for 20-25 seconds and plunging in ice water for a strong vibrant green color, and bright taste.
Once blanched, iced and dried, (or not) In a blender; add basil, mint, neutral oil, olive oil, salt, pepper and sherry vinegar. Blend until completely emulsified and smooth. Transfer to a bowl or bottle and cool.
When your beets are fork tender and cooled just a tad, remove from foil and take your hands and rub remove the peels (you can use gloves or a paper towel here as well). The peels will easily come off once the beets are fully cooked. Cut into quarters.
Assemble your salad! Place your beets on a bowl or plate, then tear and add your burrata, toasted hazelnuts, your oil and finish with fresh basil leaves.