Arugula Beet and Burrata Salad
We start with bed of peppery arugula dressed with olive oil and fresh lemon juice, top it with roasted beets and burrata cheese then drizzle with balsamic glaze and finish with crunchy pistachios and basil ribbons, Enjoy!
Servings: 4
Ingredients
- 1 lb. roasted beets cut into wedges
- 2-3 handfuls Arugula measure with your heart
- Olive oil for drizzling
- Lemon juice for drizzling
- Kosher salt to taste
- 1 (8 oz.) cont. mini burrata balls
- Balsamic glaze for drizzling
- Roughly chopped pistachios for garnish and crunch
- Basil ribbons for garnish
Instructions
- ROASTED BEETS: Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil.
- Wash the beets under cold water. Using gloves, cut the tops and bottoms off. Cut the beets in half and toss with olive oil, salt, and pepper. Place on the prepared baking sheet cut side down in a single layer. Cover with another piece of foil, sealing the edges.
- Roast the foil packet for 1 hour or until the beets are tender when poked with a fork or knife. Cool slightly.
- Using rubber gloves, rub the beets skins until they slide off. Cut into wedges.
- TO ASSEMBLE THE SALAD: Start with a beautiful platter. Measuring with your heart, line the platter with a bed of arugula. Drizzle with olive oil and lemon juice. Season generously with salt.
- Scatter the roasted beets wedges around the plate. Break open the burrata cheese balls and dollop over the salad.
- Drizzle the salad with balsamic glaze and garnish with pistachios and basil. Serve and enjoy!
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