Description
A vibrant and easy-to-make roasted beet and burrata salad featuring tender roasted beets, creamy burrata cheese, peppery arugula, and a drizzle of balsamic glaze. This Mediterranean-inspired salad is perfect as a light lunch, appetizer, or side dish, combining earthy, fresh, and tangy flavors with optional herbs and nuts for added texture.
Ingredients
Scale
Vegetables and Greens
- 3 medium beets (red or golden)
- 2 cups arugula or mixed greens
Dressing and Seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
Dairy
- 2 balls (4 oz each) burrata cheese
Optional Garnishes
- 1 tablespoon chopped fresh basil or mint
- 1 tablespoon toasted pine nuts or walnuts
Instructions
- Preheat and Prepare Beets: Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in foil. Place them on a baking sheet.
- Roast Beets: Roast the wrapped beets for 45 to 60 minutes, or until they are tender when pierced with a knife. The cooking time may vary depending on beet size.
- Cool and Peel Beets: Allow the roasted beets to cool slightly. Once cool enough to handle, rub off their skins using a paper towel or your hands. Then, cut the peeled beets into wedges or slices, based on your preference.
- Toss Beets with Seasoning: In a mixing bowl, combine the roasted beet pieces with olive oil, salt, and black pepper. Toss gently to coat evenly.
- Assemble the Salad: Arrange the arugula or mixed greens on a serving platter or individual plates. Layer the seasoned roasted beets on top.
- Add Burrata: Place the burrata cheese balls in the center of the salad or tear the cheese into smaller pieces and scatter over the top for a creamy texture.
- Finish and Garnish: Drizzle the salad with balsamic glaze. Sprinkle with chopped fresh basil or mint and toasted pine nuts or walnuts if desired.
- Serve: Serve the salad immediately to enjoy the contrasting temperatures and textures for the best experience.
Notes
- This salad can be prepared ahead of time by roasting and chilling the beets up to 2 days in advance for convenience.
- Using a mix of both red and golden beets creates a beautiful, colorful presentation.
- Pair the salad with crusty bread for a complete light lunch or elegant appetizer.
- If balsamic glaze is unavailable, reduce balsamic vinegar with a little sugar to create a similar syrupy dressing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 salad
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
