Beet And Burrata Salad Recipe
Indulge in our vibrant Beet and Burrata Salad, featuring roasted beets that bring a sweet earthiness, complemented by creamy, luscious burrata cheese. Tossed with peppery arugula and drizzled with a tangy balsamic reduction, this dish is a harmonious blend of flavors and textures that is both refreshing and satisfying. Perfect as a starter or a light meal, it’s a celebration of fresh ingredients that will leave you craving more.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender when pierced with a fork. Once cooked, let them cool, peel, and slice.
Prepare the Salad Base
In a large bowl, combine the arugula and walnuts. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Toss gently to combine.
Assemble the Salad
On a large serving plate, spread the arugula and walnut mixture. Add the sliced beets on top and tear the burrata cheese over the salad. Garnish with fresh basil leaves.
Serve
Drizzle a little more olive oil and balsamic vinegar over the top if desired, and serve immediately.