Equipment
Ingredients
Roasted Roots
- 400 g beetroot, peeled and cut into wedges
- 300 g carrots, peeled and cut into batons
- 30 ml olive oil
- 3 g kosher salt
Mung Beans and Base
- 100 g dried mung beans, rinsed
- 120 g mixed salad greens, washed and dried
Clementine Dressing
- 60 ml clementine juice, freshly squeezed
- 5 g clementine zest, finely grated
- 45 ml olive oil
- 15 ml white wine vinegar
- 10 g honey
- 5 g dijon mustard
- 2 g kosher salt
Finish
- 200 g burrata cheese, room temperature
- 30 g pistachios, shelled and toasted
- 10 g fresh mint leaves, torn
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F.
Place the beetroot wedges and carrot batons on a baking tray. Toss them thoroughly with olive oil and salt, ensuring an even coating.
Roast the vegetables in the preheated oven for 40 to 45 minutes, turning them once halfway through, until they are fork-tender and the edges are beautifully caramelized. Set aside to cool to room temperature.
While the vegetables roast, place the rinsed mung beans in a saucepan covered with plenty of water. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until tender. Drain well and let cool.
In a small bowl, whisk together the clementine juice, clementine zest, olive oil, white wine vinegar, honey, Dijon mustard, and salt until completely emulsified.
In a large mixing bowl, combine the cooled roasted vegetables, cooked mung beans, and mixed salad greens.
Pour half of the clementine dressing over the vegetable mixture and toss gently so the leaves and beans are nicely coated without becoming bruised.
Transfer the dressed salad to a wide, shallow serving platter, spreading it out evenly to create a bed for the cheese.
Gently tear the room-temperature burrata into large pieces, exposing the creamy stracciatella center. Arrange these pieces evenly across the top of the salad.
Drizzle the remaining dressing over the burrata pieces, then scatter the toasted pistachios and torn fresh mint leaves over the entire dish before serving immediately.
Chef's Notes
- To maximize the creaminess of the burrata, remove it from the refrigerator at least 30 minutes before serving. Cold burrata will have a firm, unappealing center.
- If your clementines are particularly sweet, you may need to reduce the honey or increase the white wine vinegar slightly to maintain a bright, acidic punch in the dressing.
- Mung beans have a tendency to blow out if boiled too aggressively. A gentle simmer ensures the skins remain intact while the interior becomes creamy.
- Roasting the beetroots and carrots develops their natural sugars, which pairs exquisitely with the citrus dressing, but do not crowd the pan or they will steam instead of caramelizing.
Storage
Refrigerator: 3 days — Store components separately. Assembled salad with dressing and burrata will become soggy and does not keep well.
