Beet, Peach, & Burrata Salad with Basil Oil & Candied Pistachios

Beet, Peach, & Burrata Salad with Basil Oil & Candied Pistachios could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $4.7 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 46g of fat, and a total of 531 calories. This recipe serves 4. It works well as a rather pricey salad. 538 people were glad they tried this recipe. It is brought to you by Blogging Over Thyme. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have pistachios, burrata cheese, golden beets, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes include Heirloom Tomato, Beet and Burrata salad with Basil oil, Fresh Peach, Basil and Burrata Salad, and a : triple beet salad with basil and olive oil.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

basil oil (recipe here)

8 ounces burrata cheese, room temperature

high-quality extra virgin olive oil

4 large golden beets (roughly 3/4 lb)

3 large peaches

1/4 cup shelled pistachios

pinch of salt

Maldon sea salt, or other flaky sea salt

2 teaspoons sugar

1 teaspoons turbinado sugar

Equipment:

aluminum foil

baking sheet

oven

knife

bowl

Cooking instruction summary:

Preheat the oven to 375 degrees Fahrenheit.Trim beet greens (set aside) and leave roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub and clean the beets gently with fingertips to clean, without piercing or removing the skin.Wrap each beet tightly in aluminum foil, and place them on a small baking sheet.Bake the beets for 45 minutes (minimum)to 1 hour (time will varydepending on the size of beets). Check done-ness by unwrapping (be careful for steam) and piercing the center of the beet with a paring knifeif the knife meets no resistance, the beets are finished cooking.Meanwhile, combine the pistachios in a small bowl with the granulated sugar, 1 teaspoon of water, and a pinch of salt. Place the pistachios on a small baking sheet, sprinkle with the turbinado sugar, and toast for 10 to 12 minutes (in a375 degree Fahrenheit oven, either by themselves or with the beets), or until caramelized and golden. Allow the pistachios to cool completely on a rack.Wait until thebeets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with fingers, remove root and tail,and slice into half-moons or wedges.Cut a thin "X" on the bottom of each peach. Place the peaches in a bowl and cover completely with boiling water. Allow the peaches to blanch in the hot water for at least 5 minutes, or until the peel is easily removable. Right before serving, slice the peaches in half, core, andcutthem into wedges.Drizzle the plate with basil oil. Distributethe peach and beet slices amongst the plates--place the burrata on a paper-towel lined plate, and place one half of a burrata round on each plate.Add more basil oil as desired. Drizzle the plate lightly with high-quality olive oil and sprinkle with flaky salt.Add candied pistachios and serve immediately.

 

Step by step:


1. Preheat the oven to 375 degrees Fahrenheit.Trim beet greens (set aside) and leave roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub and clean the beets gently with fingertips to clean, without piercing or removing the skin.Wrap each beet tightly in aluminum foil, and place them on a small baking sheet.

2. Bake the beets for 45 minutes (minimum)to 1 hour (time will varydepending on the size of beets). Check done-ness by unwrapping (be careful for steam) and piercing the center of the beet with a paring knifeif the knife meets no resistance, the beets are finished cooking.Meanwhile, combine the pistachios in a small bowl with the granulated sugar, 1 teaspoon of water, and a pinch of salt.

3. Place the pistachios on a small baking sheet, sprinkle with the turbinado sugar, and toast for 10 to 12 minutes (in a375 degree Fahrenheit oven, either by themselves or with the beets), or until caramelized and golden. Allow the pistachios to cool completely on a rack.Wait until thebeets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with fingers, remove root and tail,and slice into half-moons or wedges.

4. Cut a thin "X" on the bottom of each peach.

5. Place the peaches in a bowl and cover completely with boiling water. Allow the peaches to blanch in the hot water for at least 5 minutes, or until the peel is easily removable. Right before serving, slice the peaches in half, core, andcutthem into wedges.

6. Drizzle the plate with basil oil. Distributethe peach and beet slices amongst the plates--place the burrata on a paper-towel lined plate, and place one half of a burrata round on each plate.

7. Add more basil oil as desired.

8. Drizzle the plate lightly with high-quality olive oil and sprinkle with flaky salt.

9. Add candied pistachios and serve immediately.


Nutrition Information:

Quickview
612k Calories
16g Protein
46g Total Fat
43g Carbs
9% Health Score
Limit These
Calories
612k
31%

Fat
46g
71%

  Saturated Fat
12g
77%

Carbohydrates
43g
15%

  Sugar
32g
37%

Cholesterol
40mg
13%

Sodium
416mg
18%

Get Enough Of These
Protein
16g
34%

Folate
305µg
76%

Manganese
1mg
53%

Fiber
10g
42%

Calcium
360mg
36%

Vitamin E
5mg
35%

Potassium
1212mg
35%

Vitamin C
22mg
27%

Magnesium
83mg
21%

Vitamin K
20µg
20%

Copper
0.39mg
20%

Vitamin A
946IU
19%

Vitamin B6
0.35mg
17%

Phosphorus
172mg
17%

Iron
2mg
16%

Vitamin B1
0.18mg
12%

Vitamin B3
2mg
10%

Vitamin B2
0.16mg
10%

Zinc
1mg
9%

Vitamin B5
0.66mg
7%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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