Description
A vibrant and elegant salad featuring sweet roasted beets, creamy burrata, peppery greens, and crispy garlic-fried bread for a perfect balance of flavor and texture.
Ingredients
- 4 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 balls burrata cheese
- 2 cups arugula or mixed greens
- 2 cups rustic bread, cut into cubes
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 tablespoon chopped fresh basil or parsley
- Optional: toasted walnuts or pistachios
Instructions
- Preheat the oven to 400°F (200°C).
- Toss beet wedges with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet.
- Roast for 30–35 minutes until tender and slightly caramelized. Let cool slightly.
- Heat remaining olive oil in a skillet over medium heat. Add bread cubes and cook, stirring frequently, until golden and crispy. Stir in minced garlic during the last minute of cooking.
- In a small bowl, whisk together balsamic vinegar and honey.
- Arrange arugula or mixed greens on a serving platter. Top with roasted beets and place burrata in the center.
- Scatter fried bread over the salad and drizzle with balsamic dressing.
- Finish with chopped herbs and optional toasted nuts before serving.
Notes
- Roast beets a day ahead for easier assembly.
- Keep fried bread separate until serving to maintain crispness.
- Use golden beets for a milder flavor and color variation.
- Add a squeeze of lemon juice for extra brightness.
- Substitute fresh mozzarella or goat cheese if burrata is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 45 mg
