Roasted Beet, Peach, and Burrata Salad with Basil Oil & Candied Pistachios: A Symphony of Summer Flavors
Prepare to be enchanted by this exquisitely simple yet profoundly flavorful Roasted Beet, Peach, and Burrata Salad. A true celebration of summer’s bounty, this vibrant dish features tender roasted golden beets, succulent fresh peaches, creamy burrata cheese, all drizzled with aromatic basil oil and crowned with delightfully crunchy candied pistachios. It’s a culinary masterpiece that embodies elegance and fresh taste, perfect for any special occasion or a sophisticated weeknight meal.
If you take only one piece of culinary advice this season, let it be this: go out and buy the freshest, ripest peaches you can find right now. Their season is fleeting, and this remarkable beet, peach, and burrata salad is an absolute must-make before they disappear. We’re talking about maybe another week or two of prime peach availability, so time is of the essence to experience this unforgettable summer creation. The harmonious combination of earthy beets, sweet peaches, luxurious burrata, crisp candied pistachios, and herbaceous basil oil is simply unparalleled.
You might notice a recurring theme here, as this is indeed the third recipe recently shared that spotlights the incredible versatility of homemade basil oil (following the grilled harissa shrimp skewers and a delightful farmer’s market hash). There’s a good reason for this fondness: basil oil is a true game-changer, transforming ordinary dishes into extraordinary ones. It adds a vibrant, fresh dimension to this salad that simply cannot be replicated. And while the basil oil is essential, the candied pistachios also deserve a special mention; their sweet and salty crunch is utterly addictive and provides a vital textural contrast.
The inspiration for this stunning salad comes from the esteemed Joe Yonan, the food editor for the Washington Post and author of the celebrated cookbook Eat Your Vegetables. I had the distinct pleasure of being introduced to him last year and recently assisted him with a private dinner event. It was there that a very similar salad was served, leaving a lasting impression. Inspired by that memorable experience, I recreated and served this version a few weeks ago for a sophisticated dinner at home, hosting my soon-to-be in-laws. It was met with universal rave reviews, solidifying its place as a recipe I simply had to share with all of you.
Unlocking the Flavors: Essential Ingredients and Preparation
One of the many appealing aspects of this dish is its relative ease and speed of preparation. While it looks gourmet, the steps are straightforward, and the flavors are developed with minimal effort. The most time-intensive component is roasting the beets, a crucial step for bringing out their natural sweetness and tenderness. My preferred method involves simply scrubbing the beets thoroughly (golden beets are recommended here as they won’t “bleed” and stain your other ingredients or hands), wrapping them tightly in aluminum foil, and roasting them at 375°F (190°C) for 45 minutes to an hour. This low and slow roasting allows them to caramelize beautifully, deepening their earthy, sweet notes. This process also ensures they are perfectly tender, melting in your mouth with every bite.
Next, let’s talk about those luscious peaches. While some prefer peach skin, for the refined texture of a salad, I find blanching and peeling to be a superior approach. This simple technique not only removes the slightly fuzzy skin but also subtly intensifies the peach flavor, making them even more succulent. To blanch, score a small “X” on the bottom of each peach, place them in a bowl, and pour boiling water over them (a kettle works perfectly here). After just a few minutes, the skin will slip off effortlessly, revealing the vibrant, tender flesh underneath, ready to contribute its juicy sweetness to the salad.
The star ingredient that ties everything together and elevates this dish to gourmet status is the creamy burrata cheese. If you haven’t yet had the pleasure of tasting burrata, you are in for a treat. Imagine the fresh, delicate flavor of mozzarella, but then picture it as a soft, ethereal shell filled with a rich, luscious blend of stracciatella (shredded mozzarella curds) and fresh cream. The result is an incredibly decadent, buttery, and utterly luxurious cheese that spreads beautifully and complements the other ingredients perfectly. It’s one of my absolute favorite ingredients, and while it can be a bit more expensive and sometimes harder to find than regular mozzarella, the indulgence is unequivocally worth it. For the best flavor and texture, always serve burrata at room temperature, allowing its creamy interior to be at its most yielding and flavorful.
To further enhance the elegance and depth of this salad, we introduce two essential garnishes. First, the vibrant homemade basil oil. This emerald green elixir, made by blending fresh basil with high-quality olive oil, offers a bright, herbaceous counterpoint to the sweetness of the peaches and earthiness of the beets. Its fresh aroma and peppery notes elevate the entire dish, creating a more complex flavor profile. And then, there are the candied pistachios. These tiny jewels provide a crucial textural contrast – a delightful crunch that plays off the creamy burrata and tender beets. Their subtle sweetness and hint of salt add an unexpected layer of complexity, making each bite an adventure of flavors and textures.
Assembling Your Masterpiece: Tips for a Flawless Salad
Creating this salad is not just cooking; it’s an art form. The presentation is almost as important as the taste. Begin by artfully arranging the sliced roasted beets and peeled peach wedges on a large platter or individual plates. The contrast of the golden beets against the blush of the peaches is visually stunning. Next, carefully place the burrata. Before adding it, briefly set the burrata on a paper towel-lined plate to absorb any excess liquid, ensuring your salad remains pristine. Gently slice the burrata in half or quarters to expose its creamy interior, then arrange it among the fruits and vegetables.
The final touches are where the magic truly happens. Drizzle generously with your homemade basil oil, allowing its verdant hue and fresh aroma to permeate the dish. A light finishing drizzle of high-quality extra virgin olive oil will add a subtle fruitiness and sheen. A sprinkle of flaky sea salt, such as Maldon, will provide pockets of intense salinity that awaken the palate, perfectly balancing the sweetness of the fruit and the richness of the cheese. Finally, scatter the chopped candied pistachios over the top, adding that irresistible crunch and a final flourish of flavor. Serve immediately to enjoy the peak freshness and perfect textures of this exquisite summer salad.
This salad is not just a dish; it’s an experience. It brings together diverse elements – the earthiness of beets, the sweetness of peaches, the creaminess of burrata, the fresh herbaceousness of basil, and the delightful crunch of candied pistachios – into a harmonious and unforgettable whole. It’s a testament to the beauty of seasonal eating and the power of simple, high-quality ingredients. Whether you’re entertaining guests or simply treating yourself, this Roasted Beet, Peach, and Burrata Salad is guaranteed to impress and delight.
Roasted Beet, Peach & Burrata Salad with Basil Oil and Candied Pistachios
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Ingredients
For the Roasted Beets:
- 4 large golden beets approximately ¾ lb, golden beets are recommended to avoid staining
For the Candied Pistachios:
- ¼ cup shelled pistachios raw or roasted, unsalted
- 2 teaspoons granulated sugar
- pinch kosher salt or sea salt
- 1 teaspoon turbinado sugar for extra crunch and caramelization
For Assembly:
- 3 large peaches ripe but firm, ideally local and in season
- 8 ounces burrata cheese ensure it’s at room temperature for optimal creaminess
- homemade basil oil see linked recipe for best results, or use a high-quality store-bought version
- high-quality extra virgin olive oil for drizzling, choose a robust, fruity oil
- flaky salt, such as Maldon for finishing, to add texture and a burst of flavor
Instructions
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1. Roast the Beets: Preheat your oven to 375°F (190°C) with an oven rack positioned in the center. Carefully trim the beet greens (these can be reserved and used for sautéed beet greens or other dishes), leaving approximately ½-inch of the stem visible. It’s important not to remove or trim the root end at this stage. Gently scrub and clean the beets, being careful not to pierce or damage the skin.
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Wrap each cleaned beet tightly in individual pieces of aluminum foil to create a sealed packet. Place these foil-wrapped beets in a roasting pan and bake for at least 45 minutes, or up to 1¼ hours. The exact roasting time will depend on the size and freshness of your beets. To check for doneness, carefully unwrap one beet (watch out for steam!) and pierce its center with a small paring knife. If the knife slides in easily with no resistance, the beets are perfectly cooked. Remove from the oven and set aside to cool completely.
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Once the beets are cool enough to handle comfortably (they are often easiest to peel when slightly warm), gently peel off their skins using your fingers or a small paring knife. The skin should slip off quite easily. Remove both the root and tail ends. Slice the peeled beets into elegant half-moons or wedges, according to your preference.
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2. Prepare the Candied Pistachios: While the beets are roasting or cooling, prepare your candied pistachios. In a small bowl, combine the shelled pistachios with the granulated sugar, 1 teaspoon of water, and a pinch of kosher salt. Toss well to ensure the pistachios are evenly coated. Spread the coated pistachios in a single layer on a half sheet pan. Sprinkle them with the turbinado sugar. Toast them in the 375°F (190°C) oven for 10 to 12 minutes. You can even place them in the oven alongside the beets if there’s room. Keep a close eye on them; they are ready when they appear caramelized and turn a beautiful golden color. Transfer the pan to a wire rack and allow the pistachios to cool completely. They will become wonderfully crunchy as they cool.
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3. Prepare the Peaches: To prepare the peaches, cut a very thin “X” (just enough to pierce the skin) on the bottom of each peach. Place the peaches in a large heatproof bowl and cover them completely with freshly boiled water (from a kettle, for example). Allow the peaches to blanch in the hot water for at least 5 minutes, or until the peel looks visibly loosened and is easily removable. Right before you’re ready to assemble and serve the salad, carefully slice the peaches in half, remove the pit, and cut them into elegant wedges.
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4. Assemble the Salad: Begin by drizzling a generous amount of homemade basil oil across a large serving platter or individual plates. Artfully arrange the sliced peaches and roasted beet wedges over the basil oil. For the burrata, gently remove it from its packaging and briefly set it on a paper-towel lined plate to absorb any excess liquid, ensuring a clean presentation. Cut the burrata in half or into smaller pieces to expose its creamy interior, then carefully place it amongst the peaches and beets on the platter. Add more basil oil as desired, ensuring all ingredients are lightly coated. Finish by drizzling the plate lightly with a high-quality extra virgin olive oil and sprinkling generously with flaky salt. Garnish with the chopped candied pistachios. Serve this stunning salad immediately to enjoy its peak freshness and perfect combination of flavors and textures.
Expert Tips for Success:
- Advance Preparation: Roasted and peeled beets can be prepared up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to use.
- Basil Oil Longevity: Feel free to make a larger batch of the basil oil; it will last in the refrigerator for 3 to 4 weeks and is wonderfully versatile for a variety of other dishes, from pastas to grilled meats.
- Pistachio Prep: The candied pistachios can also be prepared several days in advance. Store them in an airtight container at room temperature to maintain their crunch.
- Burrata Temperature: Always remember to bring your burrata to room temperature before serving. This allows its creamy, luscious center to be at its best, providing the perfect textural contrast to the other ingredients.
- Peach Freshness: While the beets and pistachios can be made ahead, prepare and slice the peaches just before serving to ensure maximum freshness and prevent browning.
Recipe inspired by the culinary vision of Joe Yonan.