Roasted Beet, Burrata + Arugula Salad
Oven-roasted beets sit atop a bed of fresh, peppery arugula and fresh tomatoes. Balsamic vinegar glaze, a squeeze of citrus and a few spoonfuls of pesto bring this salad to the next level.
Among nature’s bounty, beets are unparalleled in their beauty. Slice into these babies and you’ll be wowed by the vibrancy of their bright, striking gold and maroon coloring. There is no salad more Instagram-worthy than this, I promise you.
That being said, you could be forgiven for thinking beets are gross. They have a bad rap. And if you eat them raw, honestly, they taste kind of like dirt (I’m really selling this recipe, I know).
But I bring you this recipe after spending 24 years as a beet hater. I have seen the light. On a whim this summer, I decided to pick up a few beets on sale at the farmers market because I knew they were in season. I roasted them with olive oil and sea salt, and threw them into a salad with some tomatoes and balsamic vinegar.
And reader, I will never look back.
We’ve all seen beet and goat cheese salads on restaurant menus a million times, and while that is a great combination, I am a sucker for the ultra-creamy, rich, dense goodness that is burrata. The taste is so hard to describe. The outside is like water-packed mozzerella but the inside tastes like pure cream. It is heavenly.
Pro tip: Slice the burrata open, get to the pillowy, squishy goodness on the inside and use it as a dipping sauce for every bite. I won’t tell on you. You are safe here.
The burrata is, by far, the most decadent part of this dish. The arugula salad is dressed in lemon juice and olive oil, and I added drizzles of balsamic vinegar and pesto for some herby, sweet goodness. I also sliced up some heirloom tomatoes — mostly because they’re pretty — but also because fresh tomatoes play so beautifully off of the flavors in this dish.
This recipe serves one person as an entire meal or two people as a side salad, but you can always double or triple the recipe to serve a larger crowd.
This is the kind of salad you serve to impress. And it looks like it was way harder to assemble than it actually was. The best of both worlds.
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- burrata cheese ball
- balsmic vinegar glaze
- olive oil
- salt and pepper, to taste
Roasted Beet, Burrata & Arugula Salad
- 1 burrata cheese ball
- 4-6 beets, depending on size
- 3 cups loosely packed arugula
- 1/2 tomato, sliced
- 3-4 tbsp. pesto
- 2 tbsp. balsmic vinegar glaze Optional: substitute for regular balsamic vinegar, but use .5 to 1 tbsp. less than glaze
- halved lemon Optional: zest for garnish
- olive oil, for greasing pan and dressing salad
- salt and pepper, to taste
- Preheat oven to 400 F.
- Quarter beets or cut into decorative triangular chunks by halving the beets, placing beets flat side-down, then cutting at an angle and toward the center of the beet.
- Place beets on a sheet pan covered in tinfoil. Salt, cover with olive oil, toss and then spread out to ensure beets aren’t overlapping.
- Cook for 20 minutes, retrieve pan to flip over beets, then cook for another 10-15 minutes until tender when pierced with a fork.Let cool before placing on salad.
- Cover a plate in arugula and drizzle with olive oil to taste and juice of half a lemon.
- Layer sliced tomato in a circle on the plate of greens. Place buratta in the center of the tomatoes and scatter roasted beets atop the tomatoes and greens.
- Drizzle with balsamic vinegar glaze and pesto, and season with salt and pepper to taste. slice across burrata and serve.Recipe: Easy Homemade Pesto
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