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Beet and Burrata Salad
Beet and Burrata Salad can be a show stopping appetizer for a crowd or satisfying summer supper for two!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 267 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 1 handful baby greens, micro-greens, or sprouts
- 8 ounce ball of burrata cheese
- 1 large red beet or two smaller beets.
- 1 large chioggia beet or 2 smaller beets.
- 1 large golden beet or 2 smaller beets
- 1/4 cup chopped toasted walnuts
walnut basil oil
- 2 handfuls fresh basil leaves, about 2 loosely packed cups
- 1/4 cup walnut oil, plus more for tossing beets
- juice of half a lemon, about a tablespoon
- pinch salt
Instructions
- Preheat oven to 375F
- Wash the beets and trim the stems to about 1 inch. Group them by size, and loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than the larger ones, which is why you want to group them by size. Let cool briefly before trimming the tops and removing the skins. If the skins don't peel off easily by hand, use a vegetable peeler.
- Slice the beets in half and then into wedges. Toss them lightly in walnut oil.
- While the beets are roasting, make the basil oil. Put the basil leaves and lemon juice in a food processor or good blender and process until broken down, scraping down the sides as necessary. Add the oil and continue to process until it becomes a smooth sauce. Add salt to taste, and more lemon juice if you like. If the sauce is still too thick, blend in more oil.
- To plate the salad, scatter some baby greens or micro greens on a platter and carefully lay the burrata down in the center. Try not to break the outer skin, but if you do, don't worry.
- Arrange the beet wedges around the cheese, and scatter with the crushed toasted walnuts.
- Drizzle the basil walnut oil over the salad, hit everything with some fresh cracked pepper, a pinch of salt, and serve.
Cup of Yum
Notes
- You could substitute pesto for the walnut basil oil, just add a bit more olive oil to loosen the sauce.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Cholesterol
27mg
(9%)
Sodium
107mg
(4%)
Potassium
470mg
(13%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
354IU
(7%)
Vitamin C
7mg
(8%)
Calcium
230mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 230mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.