Description
Beet and Burrata Salad is a vibrant and flavorful dish that combines the earthy sweetness of roasted beets with the creamy decadence of burrata cheese. Drizzled with tangy balsamic reduction, this salad is not only visually stunning but also perfect for any occasion, from casual lunches to elegant dinner parties. Impress your guests with this easy-to-make recipe that highlights fresh ingredients and a delightful balance of flavors.
Ingredients
Scale
- 2 medium-sized fresh beets
- 8 oz burrata cheese
- 4 cups arugula
- ¼ cup balsamic reduction (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil with a sprinkle of salt and roast until tender, about 45-60 minutes.
- While the beets roast, rinse and dry arugula thoroughly; set aside.
- If making homemade balsamic reduction, simmer balsamic vinegar in a small saucepan over medium heat until reduced by half (about 10-15 minutes), then cool.
- Once the beets are cool enough to handle, peel off skins and slice into wedges.
- On a serving platter, layer arugula and beet slices, then gently tear burrata and place on top.
- Drizzle with olive oil and balsamic reduction, then season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad plate (approximately 200g)
- Calories: 350
- Sugar: 10g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg