Roasted Beet and Burrata Salad With Balsamic Vinaigrette
By Pauline Ortiz
15 min
Prep
50 min
Cook
65 min
Total
4
Servings
Easy
Level
Roasted beet and burrata salad for four. I roast the beets in a single foil packet while working on other salad ingredients and dressing. I serve the salad assembled, with roasted sweet beets and peppery arugula surrounding creamy burrata, my favorite part.
Bake beets until soft enough to fork into, up to 60 minutes. Cool beets, then remove skins with a paper towel. Slice or dice beets on parchment paper or another surface to avoid staining your cutting board with beet juice.
The vinaigrette contains balsamic vinegar and a bit of Dijon mustard and honey or other sweetener to lightly dress the salad greens. Toast the walnuts in a dry pan for a few minutes before serving the salad. Open the burrata cheese immediately before the dressing goes on.
Let the burrata cheese sit on the counter for 20 to 30 minutes to serve. I usually serve this dish as an appetizer or light meal. Adding grilled chicken or shrimp can make the dish more of a side dish to serve with a main course.
What makes this special
- One foil packet handles all four beets and an otherwise empty baking sheet.
- The vinaigrette can be made while the beets are roasting. The salad can be assembled on the platter.
- It serves four without cooking the parts separately.
- Prepackaged and canned beets are a tasty alternative to roasted fresh beets if you don't have time to roast fresh beets on other days.
- Assemble the entire salad on a large platter to serve at the table.
Ingredients
- •1 lb beets (about 4 medium beets)
- •1 tbsp olive oil
- •½ tsp salt (plus more to taste for the vinaigrette)
- •¼ tsp black pepper (plus more to taste for the vinaigrette)
- •8 oz burrata cheese (1 large ball)
- •5 oz arugula
- •½ cup walnuts (toasted)
- •3 tbsp extra virgin olive oil
- •1 ½ tbsp balsamic vinegar
- •1 tsp Dijon mustard
- •½ tsp honey or maple syrup
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and trim the beets.
- 3
Set the beets on aluminum foil and toss them with 1 tbsp olive oil, salt, and pepper.
- 4
Wrap the foil into a packet and place it on a baking sheet.
- 5
Roast for 50-60 minutes, until the beets are tender and easily pierced with a fork.
- 6
Set the beets aside to cool.
- 7
Rub off the cooled beet skins gently with a paper towel.
- 8
Slice or cube the beets.
- 9
Combine the 3 tbsp extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup in a small bowl or jar.
- 10
Whisk or shake the vinaigrette until well combined, then season with additional salt and pepper to taste.
- 11
Arrange the arugula on a large serving platter.
- 12
Top the arugula with the roasted beets and toasted walnuts.
- 13
Place the burrata in the center and tear it open slightly just before serving.
- 14
Drizzle with the balsamic vinaigrette and serve immediately.
FAQ
Nutrition (per serving)
Calories
450
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