- 1 lb Beetscut into 1-inch chunks
- 2 tbsp Olive oilplus more for serving
- 2 tsp Balsamic vinegar
- Saltto taste
- Black pepperto taste
- 1 tsp Honeyrunny
- 2 ½ cups Arugula
- 2 balls Burrata cheese
- 10 Pickled walnutssliced
- 1 tsp Green onionthinly sliced
Roasted Beet and Burrata Salad
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:
Steps to make Roasted Beet and Burrata Salad
1 | Preheat oven | |
Preheat the oven to 375 °F. | ||
2 | Season beets | 2 |
3 | Roast beets | 40 |
4 | Dress beets | 1 |
5 | Serve | 1 |
Recipe Reviews
Thanks for sharing the recipe! Burrata is like fresh mozzarella, only better. The creamy center is so rich and flavorful.
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