Roasted Rainbow Beet & Burrata Salad Recipe
Golden & Red Beets, Avocado, Arugula, Fennel, Orange, Toasted Almonds, Banyuls Vinaigrette
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Ingredients
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Salad Ingredients
Banyuls Vinaigrette Ingredients
Method
Roasting Beets
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the golden and red beets thoroughly to remove any dirt. Trim the tops and roots, then wrap each beet individually in aluminum foil.
- 2
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are fork-tender. Once done, allow them to cool slightly before peeling.
Preparing the Salad
- 3
Prepare the Fennel and Orange
While the beets are roasting, thinly slice the fennel bulb and segment the orange.
- 4
Slice the Beets
Once the beets have cooled, peel them and slice them into wedges or rounds, depending on your preference.
- 5
Prepare the Avocado
Cut the avocado in half, remove the pit, and slice it into wedges.
- 6
Assemble the Salad
In a large mixing bowl, combine the arugula, sliced beets, fennel, orange segments, and avocado. Gently toss to mix.
- 7
Add Burrata
Tear the burrata cheese into pieces and add it on top of the salad mixture. Sprinkle with toasted almonds.
Making the Vinaigrette
- 8
Combine Vinaigrette Ingredients
In a small bowl, whisk together the Banyuls vinegar, olive oil, Dijon mustard, and honey. Season with salt and black pepper to taste.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all the ingredients.
