Ingredients:

  • 1 pound (450g) medium-sized beets, about 4-5, scrubbed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (30g) shelled pistachios, roughly chopped
  • 2 tablespoons (14g) sesame seeds
  • 1 teaspoon (4g) coriander seeds
  • 1/2 teaspoon (2g) cumin seeds
  • 1/4 teaspoon (1g) sea salt
  • 1/4 teaspoon (1g) black pepper
  • 2 tablespoons (30ml) balsamic vinegar
  • 4 tablespoons (60ml) extra virgin olive oil
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste
  • 5 ounces (140g) baby arugula or mixed greens
  • 8 ounces (225g) burrata cheese (2 x 4 oz balls), drained
  • Optional: A drizzle of honey

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap beets individually in foil or roast uncovered on a parchment-lined baking sheet. Roast until tender, about 45-60 minutes, depending on size (a knife should pierce easily). Let cool slightly, then peel (use gloves to avoid staining!). Cut into wedges or slices.
  2. Toast pistachios, sesame seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring constantly. Let cool slightly. Transfer to a mortar and pestle or spice grinder and coarsely grind. Season with salt and pepper.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and minced garlic (if using). Season with salt and pepper to taste.
  4. Arrange arugula on a platter or individual plates. Top with roasted beets and burrata cheese.
  5. Drizzle vinaigrette over the salad. Sprinkle generously with pistachio dukkah. Add a drizzle of honey as an option for extra sweetness. Serve immediately.