Best 2 Beet And Burrata Salad Recipes
Bursting with vibrant colors, textures, and flavors, the beet and burrata salad is a culinary delight that captivates the senses. The earthy sweetness of roasted beets pairs harmoniously with the creamy richness of burrata cheese, while a zesty dressing elevates the flavors to new heights. Topped with a sprinkle of crunchy nuts or seeds, this salad not only pleases the palate but also provides a visually stunning centerpiece for any table. Whether as a light lunch, a refreshing side dish, or an impressive appetizer, the beet and burrata salad promises a symphony of taste in every bite.
Here are our top 2 tried and tested recipes!
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
- Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
- Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
- Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
Tips:
- Choose ripe, firm beets for the best flavor and texture.
- Beets can be roasted, boiled, or grilled. Roasting brings out their natural sweetness, while boiling or grilling gives them a more earthy flavor.
- If you're roasting beets, toss them with olive oil and salt before roasting to help them caramelize.
- Beets can be peeled before or after cooking. If you're peeling them before cooking, use a vegetable peeler to remove the skin. If you're peeling them after cooking, let them cool slightly before handling.
- Burrata cheese is a soft, creamy cheese that pairs well with the earthy flavor of beets.
- Arugula adds a peppery flavor to the salad, while walnuts add a nutty crunch.
- Balsamic vinegar adds a touch of acidity and sweetness to the dressing.
- To make the salad, simply combine the roasted beets, burrata cheese, arugula, walnuts, and balsamic vinegar dressing in a bowl and toss to coat.
Conclusion:
Beet and burrata salad is a delicious and refreshing salad that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to impress your guests. The combination of sweet beets, creamy burrata cheese, peppery arugula, crunchy walnuts, and tangy balsamic vinegar dressing creates a salad that is both satisfying and delicious. So next time you're looking for a healthy and flavorful salad, give beet and burrata salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
