BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
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Zahid Nakima
[email protected]This was my first time making a beet salad and it turned out great! I'll definitely be making it again.
Rafique Ahmad
[email protected]I can't wait to make this salad again! It's definitely going to be a new favorite.
Gemma Jones
[email protected]This salad is a great way to get your daily dose of vegetables. The beets are packed with nutrients and the burrata is a good source of protein.
Sumon Hosen
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Richard Boody
[email protected]The colors of this salad are so vibrant! It's a feast for the eyes as well as the taste buds.
Ezeh Ezinne
[email protected]This is a great salad for a light lunch or dinner. It's also perfect for potlucks and picnics.
Lauro Robledo
[email protected]I was pleasantly surprised by how easy this salad was to make. It came together in just a few minutes and was a hit with my family. The kids loved the sweet beets and creamy burrata.
Morgan Keeling
[email protected]This salad is a great way to use up leftover roasted beets. I had some leftover from a previous meal and they worked perfectly in this recipe. The dressing was also easy to make and added a nice tang to the salad.
Darpan Pun crazy
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The roasting process brought out their natural sweetness and mellowed their earthy flavor. Paired with the creamy burrata, it was a match made in heaven.
Arslan Arslanshani
[email protected]This beet and burrata salad was an absolute delight! The combination of earthy beets, creamy burrata, and tangy dressing was simply divine. I loved the contrasting textures and flavors in every bite.