blood orange, beet, and burrata salad

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It was a crisp December afternoon as I walked over the creaky doug fir floor boards one last time. The house was empty. Everything was packed. The strange feeling of moving out and leaving your home behind was setting in. It was our first home. We had worked hard and made it our own. Now we were on our way out of the home, the neighborhood, the city and state. We were leaving Seattle to return to Minneapolis, the city we’re originally from. I did one last sweep through the house. I tried to numb myself to any emotions that were arising, but I couldn’t help but feel tears rush to my eyes as I stepped away from the garden, the ancient unwieldy rosemary bush, the overgrown plum tree, the kitchen, the beautiful afternoon light beaming in through the front windows, and the seagulls squawking from above. The little things that make your life what it is. I was 7 months pregnant, and I was tired. Physically and emotionally. Saying goodbye to your job, your friends, your daily activities, your life as you know it is no easy feat. Neither is growing a human. Our house was sold, our stuff was packed. We picked up the cat carriers, and headed out the door one last time. The first several challenges were behind us, but we still had quite the journey ahead.

Little by little, I’ll share moments of the journey that’s made up the last several months. I know this is a food blog, but whatever. It’s more about insights and realizations, the beautiful times, the moments that tried us, and using mindfulness to get through those moments. Also, people may wonder why I’ve been silent for a while. Well, this is it.

Now for the salad! A bit overdue, but 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



  1. 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.
  2. 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.


Serves 2-3