Beet + Burrata Caprese Recipe
Burrata atop of arugula, surrounded with roasted golden & red beets, cherry tomatoes and pistachios. Finished with apple cider vinaigrette, balsamic reduction and arugula-olive oil.
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Ingredients
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Salad Base
Vinaigrette and Dressing
Method
Preparation of Ingredients
- 1
Roast Beets
Preheat the oven to 400°F (200°C). Wrap the golden and red beets individually in aluminum foil, drizzle with olive oil and season with salt and pepper. Roast for 45-60 minutes or until fork-tender. Allow to cool, then peel and cut into wedges.
- 2
Prepare Cherry Tomatoes
Rinse the cherry tomatoes under cold water and cut them in half. Set aside.
- 3
Chop Pistachios
Roughly chop the pistachios and set them aside for garnish.
Making the Vinaigrette
- 4
Combine Vinaigrette Ingredients
In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 5
Assemble the Salad
On a large platter, lay out the arugula as the base. Arrange the roasted golden and red beet wedges on top, followed by the halved cherry tomatoes.
- 6
Add Burrata and Garnish
Place the burrata cheese in the center of the salad. Drizzle with balsamic reduction and the prepared apple cider vinaigrette. Sprinkle the chopped pistachios on top for added crunch.
