Beet and burrata salad
Delicious beet and creamy burrata salad recipe combining sweet and savory flavors. Perfect for a light and refreshing meal or side dish.
Ingredients:
- 2 bunches baby beets, scrubbed and trimmed
- 2 tablespoons champagne vinegar
- 1/2 teaspoon kosher salt
- 4 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 shallot, chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- One 5-ounce container baby arugula
- One 8-ounce container burrata cheese
- 1/4 cup toasted pine nuts
Instructions:
- To prepare the beets: Start by preheating the oven to 190 °C. Place the beets in an 8-inch square baking dish and mix in the vinegar, salt, thyme sprigs, and 3 tablespoons of water. Ensure the beets are well coated with the mixture. Cover the dish with foil and bake until the beets are tender, approximately 50 minutes. Let the beets cool down a bit, then use a paper towel to remove the skins. Cut the beets into quarters or sixths depending on their size. Toss them with any remaining liquid from the baking dish and set them aside to cool a bit.For the dressing: Warm a small skillet over low heat. Combine the oil, shallots, and 1/4 teaspoon of salt in the skillet and cook until the shallots soften but do not brown, which should take about 5 minutes. Remove from heat and let it cool for 5 minutes. In a large bowl, whisk together the vinegar, Dijon mustard, and the remaining 1/4 teaspoon of salt. Add the cooled oil mixture and whisk until well combined.For the salad: Mix the arugula and beets with the dressing, ensuring they are evenly coated. Arrange the salad on a large platter and tear the burrata alongside. Finish by sprinkling the pine nuts over the top.
Summary:
- Calories: 1730 kcal
- Fat: 141 g
- Protein: 67 g
- Carbs: 59 g
- Potassium: 2158 mg
- Magnesium: 316 mg