Burrata And Beetroot Salad Recipe

Recipe By Slurrp

This Burrata and Beetroot Salad is a vibrant and refreshing dish that combines the creamy richness of burrata cheese with the earthy sweetness of roasted beets. The creamy burrata pairs perfectly with the tender beets, while the addition of fresh basil and balsamic glaze adds a burst of flavor. This salad is not only visually stunning but also packed with nutrients, making it a perfect choice for a light and healthy meal or a side dish for any occasion.

4.5
15 Rating -
Rate
Non Vegdiet
1hr 15minstotal
1hr 15m.total
Burrata And Beetroot Salad
plan
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ingredients serve

Ingredients for Burrata And Beetroot Salad Recipe

  • 1 Medium Beets
  • 1 cup Arugula
  • 1/4 cup Fresh Basil Leaves
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Balsamic Glaze
  • 2 ounce Burrata Cheese
  • As required Salt And Pepper To Taste

Directions: Burrata And Beetroot Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Wrap the beets in aluminum foil and roast them in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
  • STEP 3.Once the beets are cool enough to handle, peel them and cut them into bite-sized pieces.
  • STEP 4.In a large bowl, combine the beets, arugula, and basil leaves.
  • STEP 5.Drizzle the olive oil and balsamic glaze over the salad and toss gently to coat.
  • STEP 6.Transfer the salad to a serving platter and top with pieces of burrata cheese.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve immediately and enjoy!

Cooking Tips

  • You can roast the beets ahead of time and store them in the refrigerator until ready to use.
  • If you can't find burrata cheese, you can substitute with fresh mozzarella.
  • For added crunch, you can sprinkle some toasted pine nuts or walnuts on top of the salad.

Storage and Serving

  • This salad is best served immediately after assembling.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, allow the salad to come to room temperature and give it a gentle toss to redistribute the dressing.
Nutrition
value
619
calories per serving
63 g Fat3 g Protein10 g Carbs7 g FiberOther

Current Totals

  • Fat
    63g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    7g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    7g

Fats

  • Fat
    63g

Vitamins & Minerals

  • Calcium
    168mg
  • Iron
    4mg
  • Vitamin A
    1202mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    2mg
  • Phosphorus
    60mg
  • Selenium
    16mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp