Description
This vibrant salad combines roasted beets, creamy burrata, and a tangy balsamic dressing for a delightful starter or light lunch. The colors and textures make it a feast for the eyes and palate.
Ingredients
Scale
- 4 medium beets (red and golden), scrubbed and trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 8 ounces burrata cheese, at room temperature
- 3 cups mixed salad greens (such as arugula and spinach)
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 cup toasted walnuts or pecans
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, until tender when pierced with a fork.
- Remove beets from oven, let cool slightly, then peel off skins (use a paper towel to rub off skins). Slice into wedges or rounds.
- In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper.
- Arrange salad greens on a serving platter. Top with roasted beet slices. Tear burrata into pieces and place over the beets.
- Drizzle the balsamic dressing over the salad. Sprinkle with toasted walnuts and garnish with fresh basil leaves. Serve immediately.
Notes
For best flavor, roast the beets a day ahead and refrigerate. Bring burrata to room temperature before serving for optimal creaminess. You can substitute goat cheese if burrata is unavailable.
Nutrition
- Calories: 385
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 18g
- Protein: 14g