Let’s get right to this salad! Citrus was a huge craving of mine during pregnancy and after. I love how beets go with creamy burrata, and adding blood orange segments make it juicy and flavorful. Keep the burrata in halves if you want and pick at it as you go, or break it down into smaller pieces. Hemp seeds and pepitas bring in a wonderful crunchy seediness. This salad is bright, earthy, and very simple. I love it.
- 3 blood oranges
- 4 beets (2-3 if they’re larger in size)
- 1-2 large burrata balls
- sprinkling of hemp seeds and pepitas
- tender baby greens (I used mustard greens and asian greens)
- ~3 tbsp olive oil
- 1 tbsp juice from orange
- dash of salt & pepper
- Preheat the oven to 375° F. Remove stems, skin the beets and slice into quarter inch half moons. Toss well in olive oil and salt & pepper, and lay on baking sheet in a single layer. Bake for 30-35 minutes on middle rack.
- Slice the oranges. When the beets are baked and cooled a bit, assemble the salad by cutting open burrata, and layering oranges, beets, and greens along plate. Drizzle olive oil and orange juice over salad, as well as hemp seeds and pepitas.
Quickie recipe time! When I have a really nice loaf of bread, I like to make toasts for many meals. Chris likes this too. In fact, his instagram description reads, “Mid to left coast. I like toast.” I guess toast resonates that deeply with him.
Lately, I like to spread on local fromage blanc and add any veggies I have on hand. For this delicious toast, I squeezed a bit of orange juice onto the fromage blanc, and spread onto toasted rustic bread slices. I added previously roasted beet and parsnip bits, along with some baby purple kale leaves which were briefly roasted as well. (I have a few purple kale plants that lasted through the winter, and are now awkwardly bolting and producing tiny baby leaves, but they are delicious!) I topped with salt, pepper, another squeeze of orange and a drizzle of olive oil. Toast saves the day!
The combination of beets and blue cheese is a glorious one. Try roasting the beets to give them great texture and taste. Works great as a salad of course, or stuff it into a pita pocket for lunch or a light dinner.
- 4-5 cups micro greens
- 2 medium beets (or 3 small beets)
- pita pockets
- 3-4 oz. crumbled blue cheese
- handful of candied walnuts (see this post on how to candy)
- olive oil
- balsamic vinegar
- salt & pepper
- Roast the beets: Preheat the oven to 400 degrees, slice the stems of the beets off and chop beets into thin, ~1 inch chunks. Place on baking sheet, and lightly toss in some olive oil, salt, and pepper. Roast for 35-40 minutes, turning beet chunks 1/2 way through. By the end, they should be tender and slightly crisp on the edges. Let cool for several minutes.
- Toss micro greens with olive oil, balsamic vinegar, salt, and pepper. Add roasted beet chunks, blue cheese crumbles, and the candied walnuts, toss and add more olive oil and balsamic vinegar if needed. Stuff pita pocket full of salad mixture & enjoy!