Roasted Beet Burrata Salad Recipe
A roasted beet salad with burrata is a stunning salad that tastes as good as it looks. Tender beets on a bed of greens, topped with crisp walnuts, and loads of fresh burrata. Each bite is packed with a variety of textures and flavors, and you won’t be able to get enough.
Ingredients
- 1 bunch red beets boiled or roasted
- 3 cups packed greens *favorite
- 3/4 cup walnuts or candied walnuts
- 2 large burrata balls
- Fresh basil or mint, 2 Tbsp chopped, optional
Dressing -
- 1/4 cup olive oil
- 3 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 2 tsp dijon mustard
- 2 Tbsp honey
- 2 cloves garlic pressed or minced
- ¼ tsp fine sea salt to taste
Instructions
- Cook beets: Roast or boil the beets using your favorite method. Set aside to cool. Once cool, use a small knife to remove any remaining pieces of skin.
- Make dressing: Meanwhile, combine the dressing ingredients.
- Assemble: Add the greens to the base of the salad. Slice or cut beets into strands and lay out over the salad. Add the walnuts. Cut burrata into 4-6 pieces and distribute over the salad. Add fresh basil.
- Combine: Drizzle with the dressing.
- Serve and enjoy, friends.
Notes
- Greens: Use your favorite greens or combination. Spring mix, romaine, arugula, or a combination of greens.
- Protein: Top your salad with cooked chicken or salmon to bulk it up and make it a complete meal.
- Store: Keep leftovers in an airtight container and in the fridge for up to 2 days.