Bietola & Burrata Recipe
warm walnut vinaigrette, crispy shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bietola Salad
Method
Preparation
- 1
Prepare the Swiss Chard
Rinse the Swiss chard leaves under cool water. Remove the tough stems and chop the leaves into bite-sized pieces.
- 2
Cook the Shallots
Peel and thinly slice the shallots. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and cook until golden brown and crispy, about 5-7 minutes. Remove from skillet and place on a paper towel to drain excess oil.
- 3
Toast the Walnuts
In the same skillet, add the walnuts and toast them over medium heat for about 4-5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
- 4
Make the Vinaigrette
In a small bowl, whisk together the remaining olive oil, red wine vinegar, honey, salt, and black pepper until emulsified.
Assembly
- 5
Combine the Ingredients
In a large bowl, gently toss the chopped Swiss chard with the toasted walnuts and vinaigrette until evenly coated.
- 6
Plate the Salad
Divide the Swiss chard salad among serving plates. Tear the burrata cheese into pieces and place it on top of the salad.
- 7
Garnish
Sprinkle the crispy shallots over the salad as a garnish. Serve immediately.