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Roasted Beet and Burrata Salad
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!
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
Ingredients
- 1 lb red beet trimmed of their stems and ends cut off
- 1 lb golden beet 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 arugula baby
- 1 lb burrata cheese in water, or fresh mozzarella
- 1 cup pecans chopped, toasted
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 695
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.