Beet And Burrata Salad Recipes
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
- Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
- Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
- Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
More about "beet and burrata salad recipes"
ROASTED BEET AND BURRATA SALAD | GIADZY
From giadzy.com
Author Giada De LaurentiisEstimated Reading Time 3 mins
- Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.
- For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
ROASTED BEET AND BURRATA SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
Estimated Reading Time 7 mins
- Wash the beets and trim the stems to about 1 inch. Group them by size, and loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than the larger ones, which is why you want to group them by size. Let cool briefly before trimming the tops and removing the skins. If the skins don't peel off easily by hand, use a vegetable peeler.
- While the beets are roasting, make the basil oil. Put the basil leaves and lemon juice in a food processor or good blender and process until broken down, scraping down the sides as necessary. Add the oil and continue to process until it becomes a smooth sauce. Add salt to taste, and more lemon juice if you like. If the sauce is still too thick, blend in more oil.
BEET & BURRATA ENDIVE SALAD - KITCHEN CONFIDANTE®
From kitchenconfidante.com
Estimated Reading Time 4 mins
CITRUS, BEET, AND BURRATA SALAD (GLUTEN FREE) • DAISYBEET
From daisybeet.com
Estimated Reading Time 5 mins
- Place the wrapped beets in a baking dish. Roast for 45 minutes – 1 hour until beets are fork tender. Let them cool enough to be handled, and use the tin foil to rub off the beet skins.
- Slice the oranges into 1/4 inch thick rounds. Cut off the outer peel and white pith of each orange round, leaving the slice whole and in a hexagonal shape.
BEETS AND BURRATA SALAD - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
Estimated Reading Time 4 mins
BEET & BURRATA SALAD WITH PISTACHIO VINAIGRETTE - WHAT'S ...
From whatsgabycooking.com
Estimated Reading Time 4 mins
- Trim the tops off the beet, leaving about ½ inch of stem. Scrub the beets thoroughly, drizzle them with a few teaspoons of olive oil, then wrap them loosely in foil. Wrap large beets individually, smaller beets can be wrapped together.
- Transfer the wrapped beets to a baking sheet. Roast for 60 minutes to start, checking the beets every 20 minutes or so. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets which is why it’s important to check on them intermittently. Some beets might be done sooner than others, it’s okay to remove them at different times.
- Let the beets cool slightly, then using a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets and cut into quarters. Transfer the beets to a serving platter with basil, torn burrata, Wonderful Pistachios and pomegranate seeds and drizzle with Pistachio vinaigrette. Season with salt and pepper and serve immediately.
BEET AND ARUGULA SALAD WITH MARINATED BURRATA RECIPE ...
From foodandwine.com
Servings 4Total Time 1 hrCategory Vegetable Recipes, Leafy Greens, Arugula
- Preheat the oven to 400°. Place the burrata in a small bowl. In a small saucepan, toast the fenugreek seeds and peppercorns over moderately low heat until fragrant, 2 to 3 minutes. Add 1⁄4 cup of the olive oil and 3 of the thyme sprigs and bring to a bare simmer; simmer gently for 3 minutes. Let cool until lukewarm, then pour the infused oil over the burrata. Let the burrata marinate for 1 hour. Discard the aromatics.
- Meanwhile, in a small roasting pan lined with foil, combine the beets with the bay leaves, vinegar, 2 teaspoons of salt, 1⁄2 cup of water, 1 tablespoon of the olive oil and the remaining 2 thyme sprigs. Cover with foil and roast until the beets are tender, about 30 minutes. Uncover and let cool briefly. Peel the beets and cut them into bite-size wedges. In a small bowl, toss the beets with 1 tablespoon of the olive oil and season with salt.
- In a medium bowl, toss the arugula with 1 tablespoon of the olive oil and season with lemon juice. Arrange the beets on plates. Tear the burrata into pieces and set them beside the beets. Top with the arugula and lemon zest. Sprinkle the salads with fleur de sel and cracked pepper, drizzle with the remaining 2 tablespoons of olive oil and serve.
ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA RECIPE ...
From bonappetit.com
Estimated Reading Time 1 min
- Combine vinegar, lemon juice, and shallot 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.
- 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); 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.
- Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper. Top burrata with beets; drizzle remaining vinaigrette from bowl over. Garnish with basil and hazelnuts.
HEIRLOOM TOMATO, BEET AND BURRATA SALAD W/ BASIL OIL
From feastingathome.com
Estimated Reading Time 4 mins
- (requires overnight) blanch basil in a pot of boiling, heavily salted water for 20 seconds. Immediately strain, place under very cold running water, or an ice bath, until leaves feel cold. Gently wring out and place between paper towels, removing the water. Place in a blender with the oil and a pinch salt. Blend until smooth, careful to turn blender off if you feel it getting hot. Any heat will destroy the gorgeous color. So blend until smooth, stopping if necessary…and either place the blender in the fridge, or place the oil in a bowl, and let sit 6 hours, or overnight in the fridge. Strain. Using a fine strainer, fit it inside a bowl and pour basil oil over, let it strain, giving the solids a mix now and then or a pressing, to help release more of the oil. I will often place this whole contraption back in the fridge, and let it do this at its own pace. Once the oil is extracted ( about ½ cup) pour it into a bottle with a pour spout, and keep refrigerated. This will keep for a couple
- – slice the burrata cheese, into ½ inch this slices, and carefully place on a platter. Drizzle with a little basil oil. Cut the beets into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper. Arrange on the platter.
- Slice the tomatoes or cut them into wedges, arrange them on the platter with a pinch of flaked salt. Toss the greens in a little basil oil (or sub olive oil and balsamic) and scatter over top.
BEET AND BURRATA SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 6 mins
- In a medium bowl, whisk together the minced shallots, lemon juice, vinegar, salt and pepper. Slowly whisk in the olive oil, then the mustard. This makes about one-third cup dressing. Cover and refrigerate until needed, up to 5 days. Whisk again to emulsify before using.
- To cook the beets, trim and discard the tops of the beets and scrub thoroughly. Pat the beets dry with paper towels and place them in a baking dish large enough to fit them in a single layer. Drizzle the beets with the olive oil, season them with the salt and pepper to taste and toss to coat the beets with the seasonings. Cover the dish with foil and place it in the oven to cook the beets until they can be easily pierced with a knife, about 1 hour. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will arise from the baking dish, and set the beets aside until they are cool enough to the touch. Rub the beets with a clean dish towel to remove their skins and cut the beets into one-fourth-inch cubes. Toss with enough dressing to coat.
- In a medium bowl, whisk together the minced shallots, lemon juice, vinegar and salt. Slowly whisk in the olive oil, then the walnut oil. This makes about three-fourths cup dressing for the salad; more than is needed for the remainder of the recipe. Cover and refrigerate until needed, up to 5 days. Whisk again to emulsify before using.
BEET AND BURRATA SALAD WITH FRIED BREAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5
- Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.
- Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
- Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.
ROASTED BEET PEACH AND BURRATA SALAD WITH BASIL OIL AND ...
From abeautifulplate.com
Estimated Reading Time 5 mins
- Preheat the oven to 375 degrees Fahrenheit. Trim beet greens (set aside) and leave roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub and clean the beets gently with fingertips to clean, without piercing or removing the skin.
- Wrap each beet tightly in aluminum foil, and place them on a small baking sheet. Bake the beets for 45 minutes (minimum) to 1 hour (time will vary depending on the size of beets). Check done-ness by unwrapping (be careful for steam) and piercing the center of the beet with a paring knife—if the knife meets no resistance, the beets are finished cooking.
- Meanwhile, combine the pistachios in a small bowl with the granulated sugar, 1 teaspoon of water, and a pinch of salt. Place the pistachios on a small baking sheet, sprinkle with the turbinado sugar, and toast for 10 to 12 minutes (in a 375 degree Fahrenheit oven, either by themselves or with the beets), or until caramelized and golden. Allow the pistachios to cool completely on a rack.
- Wait until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with fingers, remove root and tail, and slice into half-moons or wedges.
GLAZED-BEET-AND-BURRATA TOASTS RECIPE | FOOD & WINE
From foodandwine.com
- In a medium saucepan, cover the beets with cold water. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary. Drain the beets, then peel and cut them into 1/4-inch dice.
- Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
- Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.
ASPARAGUS RIBBON SALAD WITH BEETS & BURRATA - WITH VIDEO ...
From rachelcooks.com
- To cut the asparagus into ribbons, hold by the base. Starting about 1-inch from base and moving the peeler away from you, run the vegetable peeler towards the tip of the asparagus. Pile asparagus onto a serving dish.
- In a small measuring cup, mix together olive oil, balsamic vinegar, mustard, and honey. Taste and add desired salt and pepper. Mix until combined and then pour over asparagus ribbons and toss to coat.
- Add beets and burrata to salad. If desired, drizzle with a little more olive oil and sprinkle with additional salt and pepper.
BEET AND BURRATA SALAD - SAMMYWONGSKITCHEN
From sammywongskitchen.com
- Using a pressure cooker, add water to the bottom of the pot and place your red (darker color) beets in the water.
- Using a saucepan, add water to the bottom of the pot and place your red (darker color) beets in the water.
- Boil the beet liquid down to the required amount needed for the dressing. This results in a brighter, more concentrated liquid.
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