Description
Beet and Burrata Salad is a stunning dish that combines sweet roasted beets with creamy burrata cheese, peppery arugula, and crunchy walnuts, all drizzled with balsamic vinegar. This salad not only looks vibrant on your table but also tantalizes your taste buds with its refreshing flavors. Perfect for gatherings or as a light meal, it comes together in just 20 minutes!
Ingredients
Scale
- 3 medium fresh beets
- 8 oz burrata cheese
- 4 cups arugula
- ½ cup walnuts, toasted
- 3 tbsp balsamic vinegar (plus more for drizzling)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil with a drizzle of olive oil, salt, and pepper. Place them on a baking sheet.
- Roast the beets for 45-60 minutes until tender. Let cool slightly before peeling.
- Once cooled, peel the beets and slice them into wedges.
- In a large bowl, toss arugula with olive oil, balsamic vinegar, salt, and pepper until well coated.
- Arrange sliced beets over the arugula. Tear burrata into pieces and place on top. Scatter toasted walnuts for crunch.
- Drizzle additional balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg