Description
This Easy Roasted Beet and Burrata Salad is a delightful mix of earthy beets, creamy burrata cheese, crunchy nuts, and tangy balsamic glaze. It’s a vibrant and flavorful salad that makes a perfect appetizer or light meal for any occasion.
Ingredients
Scale
For the Roasted Beets:
- 3 medium beets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 5 oz mixed greens or arugula
- 2 balls fresh burrata cheese
- 1/4 cup toasted walnuts or pistachios
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil (for drizzling)
- fresh basil or mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the beets: Wash and trim the beets, then wrap each in foil and place on a baking sheet. Roast for 45-60 minutes, or until fork tender. Let cool, then peel and slice into wedges or rounds.
- Assemble the salad: In a large bowl or on a platter, arrange the mixed greens or arugula. Top with roasted beet slices and tear the burrata into pieces, placing them evenly over the salad. Sprinkle with toasted walnuts or pistachios. Drizzle with balsamic glaze and a bit of olive oil. Garnish with fresh basil or mint if desired. Serve immediately.
Notes
- You can roast the beets up to 2 days ahead and store them in the fridge.
- For more tang, add a splash of red wine vinegar.
- Golden beets will give a milder, less earthy flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting, No-Cook Assembly
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 salad portion
- Calories: 280
- Sugar: 6g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
