Beet and Burrata Salad
This fresh and delicious beet and Burrata salad is made with roasted beets and carrots on a bed of baby arugula topped with creamy Burrata cheese.
Ingredients
- 8 small golden or red beets (or half golden, half red), cut into even wedges. I used baby size golden beets cut into fourths.
- 4 medium carrots, peeled, and sliced thick
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 ball of Burrata cheese
- 2 cups baby arugula, baby spinach or mixed baby greens
- 1/4 cup chopped or minced toasted pistachios, optional
- 2 tsp fresh thyme leaves and a sprig of fresh thyme to garnish
For the white wine vinaigrette dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Cut the beets into wedges and the carrots into thick slices. Place vegetables in a large bowl and toss to coat evenly with the olive oil, then add salt and pepper to taste.
- Make the dressing by whisking the olive oil, white wine vinegar, honey, minced garlic, and salt and pepper together. Place in the refrigerator until the vegetables are roasted.
- When the vegetables are done, remove them from the oven and let them cool slightly. Toss the salad greens with a small amount of the vinaigrette.
- Place the salad greens on a plate or serving tray, then arrange the beets and carrots on top of the salad greens. Place the ball of burrata cheese on top in the center of the vegetables.
- Drizzle the remaining vinaigrette dressing over the top of the cheese and vegetables.
- Sprinkle fresh thyme leaves over the salad and garnish with a fresh thyme sprig. Sprinkle with toasted, chopped or minced pistachios, optional.
- Notes: *You can use baby arugula, baby spinach or mixed baby greens for the bed of the salad. *Substitute balsamic vinegar for the white wine vinegar for a less tangy and sweeter taste. *Try using roasted walnuts or roasted pine nuts in place of the pistachios. *You can use other fresh herbs in place of the thyme such as basil or rosemary. *If desired, break up the Burrata cheese and spread around the top of the salad. *You can make individual salad bowls instead of a platter if desired.
Nutrition
Serving: 1gCalories: 278kcalCarbohydrates: 27gProtein: 5gFat: 18gSaturated Fat: 2gSodium: 526mgPotassium: 810mgFiber: 7gSugar: 18gVitamin A: 10530IUVitamin C: 14mgCalcium: 74mgIron: 2mg
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