Roasted Beet and Burrata Salad

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Roasted Beet and Burrata Salad with Basil and Walnut Oil ~ this is my kind of food ~ simple, vibrant, healthy … with a hint of delicious decadence. It's lovely to look at, so satisfying to eat, and I feel good afterwards… shouldn't all recipes be like that?

Earthy roasted beets and creamy burrata cheese are an amazing combination!

What is beet about? They look so homey and wilted in the store that it gets even worse after being roasted for an hour in the oven … but once you remove that filthy skin you are rewarded with the most buttery, sweet and delicious bites … why? Don't I roast beets every day?

I used red, white, pink, and golden beet varieties for this epic salad

Roasting beets may seem like a chore, but the good news is that you can do it a day or two in advance, as long as you have a few minutes. Beets will stay well tucked in Tupperware, and it's a treat to have to wait in the fridge.

Today I used red, gold and pink Chioggia beets. The range of colors makes this salad so beautiful. Each of the varieties has a slightly different flavor too: pink is the sweetest, followed by classic deep red and then gold. There's also white beet, which is rumored to be the sweetest, but I haven't had the luck to find it.

How to Roast Beets

Roasting is my favorite way to cook beets ~ it doesn't mess, it retains nutrients and produces the best flavor and texture.

  • Trim most of the stalks and leaves of the beets, leaving only a stripe of the stems on top. Rinse the beets to remove dirt.
  • If beets vary greatly in size, divide them into groups so they cook evenly. Place the wet beets on a large sheet of aluminum foil and remove the aluminum foil to form a bundle, crimping the edges. Don't stress about this, just crumble the foil so the package closes. Put the foil packs on a baking sheet.
  • Roast the whole beets in a preheated oven to 375F until the beets are tender by pricking them with the tip of a sharp knife. This can take up to an hour or an hour and a half, but it depends on the size. Smaller beets can be made earlier.
  • Let the packages cool for about 15 minutes, then peel the beets. The skins should be easily removed, but if they don't, use a vegetable peeler. Trimming the stem ends.
  • You can use the beets right away or store them for several days in the refrigerator. I like to cut them in half and then into pieces and toss them in a little olive oil and salt before packing them in a glass container. Make sure to separate the red beets from the golden beets and the Chioggia (pink) so they don't bleed all over.

What exactly is the burrata?

  • Burrata is a type of soft Italian fresh cheese. It has a mozzarella peel filled with soft curd and cream. It is famous for having an incredible and sensual texture. Burrata can range from smooth to completely fluid on the inside, depending on how it was made.
  • Burrata is sold as a cheese ball, packed in liquid to keep it fresh. It seems a little strange, if you have never found it.
  • It is extremely delicate and it is very easy to break the outer shell, so please handle it carefully. I try to keep it intact and then break into it just when I'm ready to serve, but sometimes that's just not possible. Just let yourself go 🙂

Where can I find burrata?

  • Most big grocery stores sell burrata these days, and you'll find it right next to the fresh mozzarella. It will be packed in liquid, in a tub or small bag, sometimes with a drawstring tied around it.

How should I serve burrata?

  • Burrata is often presented as I did here, on a plate or tray in some form of salad. It pairs well with fall figs, winter citrus, or fabulous summer tomatoes. You can simply serve it with grilled bread or use it to top your homemade pizza. Try serving it as a dessert topped with juicy roasted strawberries, cherries, or peaches.
  • Include some kind of spoon or server with the cheese, it can be sticky! If you inherited an old berry spoon or an asparagus server, now is a good time to use it 🙂
  • Burrata cheese is fresh, made without preservatives, so plan to serve it within a day or two of purchase.

Walnut and basil oil is essential for the flavors of this dish.

It has a brilliant shine that contrasts with creamy cheese and earthy beets. I mix a mixture of fresh basil, lemon juice, and walnut oil with a pinch of salt until it is emerald green and can be poured. Simple and delicious.

I love using walnut oil these days As an alternative to the olive, it's just a nice change. The health benefits are on par with olive oil, but it will give you a whole new nutty flavor profile, which is fun to play with in recipes. One caveat: walnut oil is not for cooking, it is best used in raw applications like salad dressings etc. And walnut oil spoils quickly, so keep it in the refrigerator and use it within a year.

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I love beets!

Roasted rainbow beet and burrata salad

Roasted Beet and Burrata Salad with Basil and Walnut Oil ~ this is my kind of food ~ simple, vibrant, healthy … with a hint of delicious decadence. It's lovely to look at, so satisfying to eat, and I feel good afterwards… shouldn't all food be like this?

Salad of course, garnish

Italian cuisine

Preparation time: 15 minutes

Cooking time: 1 hour

Makes 6 servings

  • A large handful of baby greens, micro-greens, or sprouts
  • About 8 ounces ball of burrata cheese
  • 1 large or 2 small red beets
  • 1 large or 2 small pink chioggia beets
  • 1 large or 2 small golden beets
  • 1/4 cup chopped toasted walnuts

walnut oil and basil

  • 2 handfuls of fresh basil leaves, about 2 loose cups
  • 1/4 cup walnut oil, plus more to toss beets
  • juice of half a lemon, about a tablespoon
  • pinch of salt
  • Preheat oven to 375F

  • Wash the beets and trim the stems to about 1 inch. Group them by size and loosely wrap them in aluminum foil. Roast on a baking sheet for about an hour or more, until a small, sharp knife pierces the meat easily. Smaller beets will take less time than larger beets, so you want to group them by size. Let cool briefly before trimming the tops and removing the skins. If the skins do not peel off easily by hand, use a vegetable peeler.

  • Cut the beets in half and then into pieces. Lightly stir in walnut oil.

  • While the beets are roasting, prepare the basil oil. Place the basil leaves and lemon juice in a food processor or a good blender and process until broken, scraping down the sides as needed. Add the oil and continue processing until it turns into a smooth sauce. Add salt to taste and more lemon juice if desired. If the sauce is still very thick, mix more oil.

  • To place the salad on the plate, sprinkle some green or micro-green leaves in a bowl and carefully place the burrata in the center. Try not to break the outer skin, but if you do, don't worry.

  • Arrange the beet slices around the cheese and sprinkle the crushed toasted walnuts.

  • Drizzle the basil nut oil over the salad, coat everything with a little freshly ground pepper, a pinch of salt and serve.

Thanks for fixing!


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