Golden Beets & Burrata Salad
This Roasted Golden Beets and Burrata Salad is fresh and vibrant with earthy beets, creamy burrata and peppery arugula, all dressed in a simple balsamic vinaigrette. It has the perfect balance of flavors and textures, making it a standout dish for any occasion!
Equipment
- cookie cutter
Ingredients
- 3-4 golden beets
- 8 oz or 2 burrata rounds
- 1 handful of arugula
- 3 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 1 tbsp pepitas
- salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the beets on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt.
- Wrap the beets in the foil and roast for 1 hour or until soft and fork tender.
- Remove the beets from the oven and let them cool. When cool to the touch, remove the skin.
- Slice the beets in slices and use a pumpkin cookie cutter to cut the shape, if you'd like.
- Spread arugula on a platter. Arrange the beets. Spread the burrata cheese over the beets. Season to taste with salt and pepper. Finally, sprinkle some pumpkin seeds and drizzle with olive oil and aged balsamic vinegar. Serve and enjoy!
Video
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