Roasted Beet and Burrata Salad

Name: Roasted Beet and Burrata Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 1 lb red beets; 1 lb golden beets; 1 teaspoon orange zest; 3 tablespoon champagne vinegar; 3 tablespoon orange juice; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 tablespoon extra-virgin olive oil; 6 oz baby arugula; 1 lb burrata; 1 cup pecans

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 people
Calories
695 kcal
Course
Salad
Cuisine
French-American Fusion

Roasted Beet and Burrata Salad

Kaitlin Leblanc

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Roasted Beed and Burrata Salad is so wonderful in its simplicity. The beets can be roasted up to 24 hours in advance, and the vinaigrette can be made a couple of days in advance. Assemble just before serving! So good!

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Ingredients

Servings

1 lb red beets trimmed of their stems and ends cut off
1 lb golden beets trimmed of their stems and ends cut off
1 teaspoon orange zest
3 tablespoon champagne vinegar or white wine vinegar
3 tablespoon orange juice fresh
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
4 tablespoon extra-virgin olive oil
6 oz baby arugula
1 lb burrata in water, or fresh mozzarella
1 cup pecans chopped, toasted

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Instructions

Preheat the oven to 400F.
Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
Season with black pepper and serve at once.

Notes

Go with whatever beets you can get your hands on. We love a combination of red and golden. Remember to use gloves when handling the red beets as they will stain your fingers. After you have peeled them, keep the red separate from the gold, otherwise, the red will turn the golden beets a pinkish color.
The beets can be roasted up to 24 hours in advance in an air-tight container with a lid in the fridge. Slice them before serving (up to an hour before serving).
The vinaigrette can be made a couple of days in advance. Keep in a jar with a tight-fitting lid and shake vigorously just before assembling the salad.
Watercress, kale, endive, or even chopped Romaine are all perfectly fine substitutes for the arugula.

Nutrition Information

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Calories 695kcal (35%) Carbohydrates 28g (9%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 8g (40%) Cholesterol 81mg (27%) Sodium 771mg (32%) Potassium 1021mg (29%) Fiber 9g (36%) Sugar 18g (36%) Vitamin A 1917IU (38%) Vitamin C 25mg (28%) Calcium 723mg (72%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 695 kcal

% Daily Value*

Calories	695kcal	35%
Carbohydrates	28g	9%
Protein	26g	52%
Fat	28g	43%
Saturated Fat	8g	40%
Cholesterol	81mg	27%
Sodium	771mg	32%
Potassium	1021mg	22%
Fiber	9g	36%
Sugar	18g	36%
Vitamin A	1917IU	38%
Vitamin C	25mg	28%
Calcium	723mg	72%
Iron	3mg	17%