Roasted Beet and Burrata Salad
Category
Salad Side Dish
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
- 2 bunches baby beets (scrubbed and trimmed)
- 2 tablespoons champagne vinegar
- 3 tablespoons water
- 1/2 teaspoon kosher salt
- 4 sprigs thyme
- 1 shallot (chopped and rinsed)
- 1 teaspoon Dijon mustard
- 1 tablespoon champagne vinegar
- 1/2 teaspoon kosher salt
-
3 tablespoons olive oil
- 1 5ounce box baby arugula
- 1 8ounce container burrata cheese
- 1/4 cup toasted pine nuts
For the Beets:
For the Dressing:
For the Salad:
Instructions
- This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.
- Preheat the oven to 375 degrees F.
- Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.
- For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
1 comment
Being a lover of roasted beets, buratta, arugula & pine nuts, this recipe was a no-brained for me. It IS super easy & impresses everyone (including the non-beet folks). I did substitute white balsamic vinegar for the champagne vinegar (did not have) in both the roasting of the beets & the dressing, and used a large beet sliced into smaller pieces before roasting. Still delicious! Highly recommend this recipe!