Beet, Blood Orange and Burrata Salad


  • 2 large Blood Oranges (or 1 Large Grapefruit) peeled and sliced thinly
  • 8 oz. Sliced Beets cooked
  • 4 oz. Broccoli Micro Greens (or another micro green of your choosing)
  • 1 8 oz. ball Burrata
  • ¼ cup Pistachios chopped
  • Olive Oil
  • Salt
  • Pepper


  • On a large serving platter, arrange the blood orange and beet slices in an alternating pattern.
  • Top with the micro greens, scattering on top of the slices and around the platter.
  • Add the burrata at the center of the plate, then use a knife to make an X on top, pulling the edges out so it begins to spill onto the beets and orange slices.
  • Scatter the chopped pistachios on top, then season lightly with olive oil, salt, and pepper.
  • Serve with toasted whole wheat sourdough bread.