Burrata & Beet Salad Recipe
arugula, walnuts, green onion, fried shallot, basil, balsamic reduction, lemon
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and slice.
- 2
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
- 3
Prepare the Fried Shallots
In a small pan, heat oil over medium heat. Thinly slice shallots and fry them in the oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Assemble the Salad
- 4
Combine the Salad Ingredients
In a large salad bowl, add the arugula, sliced roasted beets, chopped green onions, and torn basil leaves.
- 5
Add Toppings
Top the salad with the burrata cheese, toasted walnuts, and fried shallots.
- 6
Dress the Salad
Drizzle the balsamic reduction and freshly squeezed lemon juice over the salad. Toss gently to combine all ingredients and serve immediately.
