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Roasted Beet Salad with Burrata

2013 September 3

Jason is not a vegetable lover. In fact it’s taken me years to get him to try a variety of vegetables and vegetarian dishes that I grew up eating. So, it down right shocked me the first time I saw Jason order and love a Roasted Beet Salad with Burrata cheese and arugula. I mean…beets!? Honestly, I completely get it. Roasted beets are sweet and delcious and such a good match for spicy arugula and creamy burrata cheese. Plus it’s incredibly easy to make at home so I am excited to make it for him. Usually I roast up a big batch of beets and eat them all week. Are you a beet lover?

Beet SaladIllustration by Ann Shen

Roasted Beet Salad with Burrata

Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Salad
Baby Arugula, washed
2 lbs Beets, tops trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 8-oz. rounds of burrata halved or quartered
1/4 cup chopped toasted pistachios

Directions:
1. Combine vinegar and lemon juice in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper.
2. Preheat oven to 375°. Toss beets with oil in a large bowl. Season with salt and pepper.
3. Transfer to a 13x9x2″ baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover and let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. Cover and chill.
4. Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange arugula and burrata on a serving plate. Season with salt and pepper. Top with beets and drizzle with remaining vinaigrette. Garnish with pistachios.

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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

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7 Responses Post a comment
  1. September 3, 2013

    Admittedly, I’m not much of a vegetable person either. Fruits are another story… I’m obsessed, but veggies are harder for me to get behind. This recipe sounds delicious though, I’ll definitely have to give it a try!

    xoxo,
    Chelsea & The City

  2. September 3, 2013

    I am definitely a beet lover. And I have yet to try burrata – I have heard so many great things about it lately. This salad sounds terrific!

  3. September 3, 2013

    Beets + burrata is one of my favorite meals ever. Also peaches + burrata. And tomatoes. And pretty much everything. I’ve been disappointed lately because every time I make a trip to Trader Joe’s or Whole Foods they’ve been out of burrata! Don’t they know I need to get my fix?

  4. September 3, 2013

    hooray for beets! i finally got my husband on board with them…and other veggies too!

  5. September 3, 2013

    Beets, Burrata and Arugula…all my faves!!!

  6. September 3, 2013

    Holy smokes! I love every ingredient in this salad! I can’t wait to try this.

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