Citrus–Beet Salad

A refreshing salad of arugula, pickled beets, citrus segments, and burrata, drizzled with a honey-thyme vinaigrette for a vibrant, flavorful side dish.

Recipe Information

Total Time:

Yield:

10 side-dish servings

Ingredients

¼ cup orange juice

¼ cup aged white balsamic vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1 teaspoon chopped fresh thyme

¼ cup olive oil

1 (5-ounce) bag arugula

1½ cups pickled beet slices

6 oranges, peeled and sectioned

2 grapefruit, peeled and sectioned

½ cup thinly sliced fennel

½ cup thinly sliced red onion

½ ball burrata cheese (2 ounces), drained and cut into ¾-inch pieces

Directions

For vinaigrette, whisk together orange juice, balsamic vinegar, honey, mustard and thyme. Slowly add olive oil, whisking constantly. Set aside until ready to serve.
To assemble, line a platter with arugula. Top with beet slices, orange and grapefruit sections, fennel and red onion. Scatter the burrata over the salad.
Drizzle some of the vinaigrette over salad, passing the remaining vinaigrette at the table.