Description
This Easy Roasted Beet and Burrata Salad is a delightful combination of earthy beets, creamy burrata cheese, and fresh arugula, topped with a balsamic glaze. It’s a vibrant and flavorful salad that’s perfect for a light lunch or impressive side dish.
Ingredients
Scale
For the Roasted Beets:
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 4 cups arugula or mixed greens
- 2 balls fresh burrata cheese
- 1/4 cup pistachios or walnuts, toasted and chopped
- 2 tablespoons fresh basil leaves, torn
- 2 tablespoons balsamic glaze
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Place the beets on a sheet of foil, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, wrap tightly in the foil, and roast for 45 to 60 minutes until tender.
- Prepare the salad: Allow the beets to cool slightly, peel and slice into wedges. Arrange arugula on a platter, top with roasted beets, burrata, nuts, and basil.
- Finish and serve: Drizzle with remaining olive oil, balsamic glaze, and honey if using. Serve immediately.
Notes
- Golden or striped beets can be used for a colorful presentation.
- To save time, use pre-cooked beets from the grocery store.
- This salad pairs well with crusty bread or grilled chicken for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of salad
- Calories: 280
- Sugar: 11 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
