Roasted Rainbow Beet & Burrata Recipe
Golden and Red Beets, Avocado, Orange, Shaved Fennel, Arugula, Toasted Almonds, Banyuls Vinaigrette
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Ingredients
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Vegetables
Nuts
Cheese
Vinaigrette
Method
Preparation of Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and cut into wedges.
Vinaigrette Preparation
- 2
Mix the Vinaigrette
In a small bowl, whisk together the Banyuls vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Salad Assembly
- 3
Combine Ingredients
In a large bowl, combine the roasted beet wedges, shaved fennel, arugula, and toasted almonds. Cut the avocado in half, remove the pit, and slice it. Add the avocado slices and orange segments to the salad.
- 4
Add Burrata
Tear the burrata cheese into pieces and add it to the top of the salad mixture.
- 5
Dress the Salad
Drizzle the prepared vinaigrette over the salad, gently tossing to combine all the ingredients. Make sure the burrata remains intact.
