Beets and Burrata with Pistachio Pesto

I used to get this amazing salad downtown and had it every week for months until they changed their menu.  I have tried other beet salads but am never quite as satisfied as I was with this particular salad from The Blue Cow Kitchen.  Since Los Angeles has had a few warmer days recently, I tried to recreate this personal favorite and although this is just a salad, with the beets, pistachios and Burrata, it is a super filling dish. 



  • 6 medium beets, peeled and cut into quarters
  • 4 tablespoons olive oil
  • 8 oz Burrata Cheese
  • 5 oz Arugula
  • 2 Lemons
  • 1 Orange
  • salt to taste

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon sugar

Pistachio Pesto

  • 1/2 cup pistachio meat
  • 1/4 cup Parmesan cheese (grated)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice


  1. Wash, peel and slice beets into quarters.  Then toss with 2 tablespoons olive oil and salt.  Bake at 400 for 40 minutes or until soft.  Remove from oven and squeeze fresh orange juice over the beets.
  2. While beets are roasting, bring balsamic vinegar and sugar to a boil, reduce heat and simmer for 30 minutes.  Remove from heat, it will thicken as it cools.
  3. While vinegar is reducing, prepare pesto.  Add all ingredients to a blender and blend until desired consistency.  I like to leave a little chunky so you get more pistachio chunks.
  4. To assemble the salad, toss arugula with juice from 1 lemon and 2 tablespoons of olive oil.  Drop about 2 oz of Burrata, two tablespoons of pesto, 6 beet quarters and drizzle with balsamic reduction. 

Enjoy with people you love.

Serves: 4

Preparation Time: 1 hour