Best 2 Beet And Burrata Salad Recipes
Indulge in a symphony of flavors with our delectable Beet and Burrata Salad, a culinary masterpiece that artfully combines the earthy sweetness of roasted beets with the creamy richness of burrata cheese. This vibrant salad is a feast for the eyes and the palate, featuring a medley of textures and colors that will tantalize your senses. Accompanied by a trio of tantalizing dressings – a tangy Balsamic Vinaigrette, a refreshing Lemon-Herb Dressing, and a creamy Avocado Dressing – this dish offers a customizable taste experience, catering to diverse味蕾s. Whether you prefer a classic vinaigrette, a zesty citrus dressing, or a luscious avocado-based sauce, each dressing harmoniously complements the salad's ingredients, elevating it to a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
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: Fresh beets with smooth skin and no bruises are ideal.
- Roast the beets properly: Roasting intensifies the sweetness of the beets and brings out their earthy flavor. Ensure they're tender but not mushy.
- Use good quality burrata: Burrata with a creamy, soft center and a slightly tangy flavor complements the sweetness of the beets well.
- Balance the flavors: The sweetness of the beets and the creaminess of the burrata can be balanced with acidic ingredients like lemon juice or vinegar. A touch of bitterness from arugula or radicchio can also help.
- Add nuts or seeds for texture: Toasted nuts or seeds like walnuts, pecans, or sunflower seeds add a nice crunch and nutty flavor to the salad.
- Garnish with fresh herbs: Fresh herbs like basil, chives, or mint add a pop of color and freshness to the salad.
Conclusion:
This delightful beet and burrata salad is a perfect blend of sweet, tangy, and creamy flavors with a satisfying crunch. It's easy to make, versatile, and packed with nutrients. Whether served as a light lunch, a refreshing side dish, or even as a vegetarian main course, this salad is sure to impress your taste buds. Experiment with different variations, such as adding goat cheese, grilled peaches, or roasted sweet potatoes, to create a salad that perfectly suits your preferences.
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