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
- 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.
- Make dressing: In a small bowl, whisk together red wine vinegar, honey, garlic, and extra-virgin olive oil.
- 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.
- 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
