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.