This easy and tasty Roasted Beet and Burrata Salad has a sweet and savory flavor that is sure to please. Beets roasted with olive oil and balsamic vinegar are dressed with honey and served atop a bed of peppery arugula along with creamy burrata and pickled walnuts. The end result is light enough for a warm summer night but still comforting and satisfying.
Roast the beets first. Just place them on a baking sheet and toss with olive oil, balsamic vinegar, salt, and black pepper. Roast in the preheated oven for about 40 minutes, stirring once halfway through, until the beets are tender. Once done, transfer the beets to a bowl and drizzle with honey. Place the arugula onto a shallow platter. Place the torn pieces of burrata on top of the arugula, followed by roasted beets and sliced pickled walnuts. Sprinkle with thinly sliced green onions and finish with extra olive oil and freshly cracked black pepper. Serve immediately.
To make the Roasted Beet and Burrata Salad, you will need the following ingredients:
Preheat the oven to 375 °F.
Add the beets to a rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, 2 teaspoons balsamic vinegar. Season with salt and black pepper to taste. Toss to coat.
Arrange the beets in a single layer and roast for about 35-40 minutes, stirring once halfway through roasting, until soft.
Once roasted, transfer the beet to a bowl and leave to cool, then dress with 1 teaspoon honey and more salt and black pepper if needed.
To serve, add 2 ½ cups arugula to a large serving platter. Tear 2 balls of burrata into pieces and scatter over. Add the roasted beets and scatter with the pickled walnuts. Drizzle with extra olive oil and garnish with thinly sliced green onions. Enjoy!
This Roasted Beet and Burrata Salad is light enough for a warm summer night, but it’s still comforting and satisfying. It’s easy to prepare too. Give this recipe a go, and please leave a comment to let others know how good it was.
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