Beet and Burrata Salad

Beet and Burrata Salad

Beet and Burrata Salad

July 31, 2017
: 4-5
: 15 min
: 50 min
: 65 min
: Easy

A great summer salad with a beautiful presentation.

By:

Ingredients
  • For the Roasted Beets
  • 1½ pounds (4 medium) red beets, whole
  • 1 cup olive oil
  • 2 tablespoons water
  • 1/2 tsp Vintage Salts Orange Sea Salt and freshly ground pepper, to taste
  • For the Candied Sunflower
  • ½ cup sunflower seeds
  • 1 tablespoon agave nectar
  • Vintage Salts Orange Sea Salt to taste
  • For the Vinaigrette
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoon Dijon Mustard
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 garlic clove, grated
  • ¼ cup olive oil
  • Vintage Salts Orange Sea Salt and freshly ground pepper, to taste
Directions
  • Step 1 Vinaigrette
  • Step 2 Combine lemon juice, honey and garlic in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Step 3 Salad
  • Step 4 Preheat oven to 375°. Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a 13x9x2″ baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover (careful of the steam)
  • Step 5 let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Step 6 Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange 2 8 oz rounds of burrata(quartered) on a serving plate. Season with salt and pepper. Top burrata with beets
  • Step 7 drizzle remaining vinaigrette from bowl over. Garnish with candied sunflowers.