Beet and Burrata Salad
Sweet roasted beets paired with creamy burrata, fresh greens, and a bright vinaigrette make this Beet and Burrata Salad a simple yet elegant dish perfect for any occasion.
Ingredients
- 4 large beets use your choice of red, golden or chioggia
- 4 cups arugula
- 8 oz burrata
- 1/3 cup pistachios
- Honey Balsamic Vinaigrette
For the Honey Balsamic Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Instructions
- Start by roasting the beets. Preheat the oven to 400 degrees F. Drizzle the beets with olive oil and sprinkle with kosher salt. Wrap each beet in aluminum foil and place on a baking sheet. Bake for 60 minutes or until the beets are fork tender.
- Once the beets have cooled slightly remove the skins and slice.
- Prepare the dressing. Add the balsamic vinegar, honey dijon mustard,, salt , black pepper and olive oil to a mason jar and shake well to combine. Set the dressing aside while you prepare the rest of the salad. Alternatively you can add the balsamic vinegar, honey dijon mustard, salt , black pepper to a small bowl and whisk in the the olive oil until well combined.
- To assemble the salad place the arugula in a bowl or on a platter. Top with sliced beets and burrata, e.ither sliced or whole. Sprinkle the pistachios and drizzle with the balsamic dressing and serve as desired.
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