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Beet and Burrata Salad with Fried Bread Recipe

Beet and Burrata Salad with Fried Bread Recipe


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4.8 from 17 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Beet and Burrata Salad with Fried Bread is a delightful mix of flavors and textures, featuring roasted beets, creamy burrata cheese, crispy fried bread, and a tangy dressing. It’s a vibrant and satisfying salad that makes a perfect light meal or appetizer.


Ingredients

Scale

Roasted Beets:

  • 3 medium beets, roasted and sliced
  • 2 tablespoons olive oil (for roasting)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Dressing:

  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil

Fried Bread:

  • 2 cups crusty bread, torn into 1-inch pieces
  • 2 tablespoons olive oil (for frying)

Additional Ingredients:

  • 8 ounces burrata cheese
  • 2 cups arugula or mixed greens
  • Fresh basil leaves for garnish
  • Flaky sea salt and freshly cracked black pepper to taste

Instructions

  1. Preheat oven and roast beets: Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper, then wrap in foil and roast for 40–50 minutes until tender. Let cool, then peel and slice.
  2. Make dressing: In a small bowl, whisk together red wine vinegar, honey, garlic, and extra-virgin olive oil.
  3. Fry bread: In a skillet, heat olive oil over medium heat and fry torn bread pieces until golden and crispy on all sides. Drain on paper towels.
  4. Assemble salad: Layer arugula on a serving platter. Arrange sliced beets and burrata on top. Add fried bread and drizzle with dressing. Garnish with basil, sea salt, and cracked pepper. Serve immediately.

Notes

  • Use store-bought pre-cooked beets to save time.
  • Try heirloom or golden beets for color variety.
  • The fried bread adds a crouton-like crunch—use sourdough or ciabatta for best results.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Salad
  • Method: Roasting, Pan-Frying
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 salad plate
  • Calories: 330
  • Sugar: 6g
  • Sodium: 360mg
  • Fat: 23g
  • Saturated Fat: 7g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 25mg