6 days ago
Tomás Gormley's blood orange, beetroot and burrata salad recipe
B lood oranges owe their deep red hue and sweet-tart flavour to a climate that can't make up its mind — hot days, cold nights, and just the right amount of crop stress. They've been a staple of Sicilian and wider Italian cuisine for centuries, although historically, most of them were juiced straight into spritzes or stolen off trees by children who knew better than to buy fruit.
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Here, they're paired with earthy roasted beetroot and burrata so creamy it barely holds itself together, because sometimes the best flavour combinations don't need reworking — just a good excuse to eat more of them.
• 1 large burrata
• 2 medium beetroots, roasted, peeled and sliced • 2 blood oranges, segmented (reserve the juice)• 50g toasted hazelnuts, roughly chopped
• 1 handful salad leaves
For the dressing
• 2 tbsp blood orange juice (from the segmented oranges)• 1 tbsp white balsamic vinegar• 3 tbsp olive oil
• ½ tsp honey
1. To make the dressing whisk together the blood orange juice, vinegar, olive oil and honey with some salt and black pepper.
2. Put the burrata in the centre of a serving bowl and arrange the beetroot and orange segments around it. Scatter over the toasted hazelnuts and salad leaves.
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3. Drizzle over the blood orange dressing, add a crack of black pepper, and eat before the burrata melts into the plate.
Tomás Gormley is the owner and head chef at Cardinal in Eyre Place, Edinburgh (
