I love dining out, but the Valentine’s Day rush? No thanks! Instead, I love taking a moment at home to celebrate the love in our lives. This year, I’m dreaming up a vibrant dish for the occasion — a dazzling ruby-red beet salad perfect for Valentine’s Day!
With only a handful of simple ingredients, each one shines bright. And while you could skip the burrata, trust me —you won’t want to. This luscious ball of creamy cheese elevates the salad to heavenly heights. Those gorgeous jewel-toned beets are just begging to be a part of your Valentine’s Day.
Ingredients
For the Salad
• 3-4 large beets (reserve and wash greens)
• 6 large carrots
• 1 burrata ball
• 1/4 cup pistachios, chopped
• 1/4 fresh parsley, chopped
• 2 tablespoons olive oil
• 2-3 garlic cloves, smashed
• Kosher salt and freshly ground black pepper to taste
For the Dressing
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1-2 tablespoons honey
• 1 small garlic clove, grated
• Kosher salt and freshly ground black pepper to taste
Roasting the Vegetables
Prepare the Beets: Start by washing and scrubbing the beets to remove any dirt. Cut off the roots and the ends where the leaves attach. Save the greens for later use. Wrap the beets tightly in aluminum foil and place them on a baking sheet. Roast in the oven for about an hour until the beets are soft and can be easily pierced with a knife. Once the beets are cool enough to handle, peel off the skins. To avoid staining your hands, you can use two paper towels to hold the beets while peeling. After peeling, cut the beets into 1-inch chunks.
Prepare the Carrots: Peel the carrots and cut them into 1 ½-inch chunks. Place the carrot chunks on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt. Toss so the carrots are evenly coated. Roast the carrots for approximately 45 minutes, until they are soft and browned in spots.
Sauté the Greens: While the beets and carrots are roasting, prepare the beet greens. Cut the greens into smaller pieces. In a sauté pan, add about 1 tablespoon of olive oil along with the smashed garlic cloves. Set the heat to medium, and once the garlic cloves begin to turn golden, add the beet greens. Cover the pan and cook until the greens are wilted. Remove the pan from the heat.
Make the Dressing: Place the vinegar, garlic and honey in a small bowl. Drizzle in the olive oil while whisking —season with salt and pepper.
Serve: Place the beet greens on a serving plate. Top with the roasted beets and carrots. Place the burrata on top. Sprinkle the pistachios and parsley over the top and drizzle with the vinaigrette.
