Description
A vibrant and refreshing salad featuring roasted golden beets, creamy burrata, and bright basil. This Italian-inspired dish is perfect for summer gatherings and delivers a contrast of textures and flavors in 60 minutes.
Ingredients
4 large golden beets (or red beets)
1 (6 oz) ball burrata cheese, or mozzarella if unavailable
1 pint cherry tomatoes, or grape tomatoes if out of season
1 cup Italian basil leaves, torn
2 tablespoons extra virgin olive oil (or avocado oil)
1 tablespoon balsamic vinegar (non-alcoholic if needed)
Instructions
Preheat oven to 400°F.
Trim beet stems, leaving 1 inch of greens attached.
Toss beets with 1 tablespoon olive oil. Wrap each in parchment paper and roast for 45 minutes.
While beets roast, hull cherry tomatoes and tear basil leaves.
Once beets are tender, let cool for 15 minutes before peeling.
Arrange beets on a serving platter. Top with burrata ball and halved cherry tomatoes.
Sprinkle basil over the dish. Drizzle with remaining oil and vinegar.
Notes
Wrap beets individually in parchment for self-contained roasting.
Use an oven thermometer to ensure precise 400°F temperature.
Let beets rest for 5 minutes before handling to avoid tearing.
Choose burrata with a creamy center for ideal texture contrast.
Red beets can be used in place of golden beets.
Replace burrata with mozzarella if needed.
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 240
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg