Beet, Burrata & Arugula Salad

Beet, Burrata & Arugula Salad

Serves 4 to 6

The Beets:

1 Bunch of fresh beets
½ tablespoon extra-virgin olive
¼ teaspoon salt

The Greens & Dressing:

1 cup baby arugula
2 tablespoons extra-virgin olive
1 teaspoon lemon juice
½ teaspoon honey
Fresh ground pepper and salt to taste

2 ounces burrata

Preheat oven to 400°F

Remove any wisps on the beets and scrub the beets. Alternatively, simply peel the beets. Cut the beets in half and then slice them to a thickness of ⅓ to ½ inch. Toss the beets in a roasting dish with olive oil and salt to taste. The baking time is between 40 to 50 minutes or until the beets are tender. Remove the beets from the oven and allow them to cool fully.

Once cool, arrange the beets on a plate with burrata pieces. Place the arugula in a bowl. In a small bowl use a whisk to mix the dressing ingredients. Pour the dressing over the arugula and gently toss until the greens are coated.

Now, top the beets with the arugula and serve.

Diva Tip:

• Can’t find Burrata? Fresh mozzarella cheese makes for an easy substitute.

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