Beet And Burrata Salad Recipe
Pistachio coated burrata, arugula, red and gold beets, pickled beets, apricots, honey balsamic
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the red and gold beets in aluminum foil and roast for about 45-60 minutes, until tender. Let cool, then peel and slice.
- 2
Coat the Burrata
On a plate, spread the crushed pistachios. Take the burrata cheese and gently roll it in the pistachios until fully coated. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the arugula, sliced roasted beets, pickled beets, and chopped apricots. Gently toss to mix.
- 4
Dress the Salad
Drizzle honey balsamic dressing over the salad and toss gently to coat.
- 5
Serve
Place the salad on a serving platter, and top with the coated burrata. Serve immediately.
