Roasted Beet and Burrata Salad

This colorful salad features herb-roasted beets, a shallot-infused champagne vinaigrette, vibrant greens, buttery burrata cheese, and crunchy walnuts.

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword burrata, champagne vinaigrette, easy roasted beets, roasted beets

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 362kcal

Author Robin Miller

Ingredients

For the Roasted Beets

1-2 bunches fresh beets 1 bunch larger beets, or 2 bunches smaller beets, skin on, greens trimmed, leaving about 1 inch of the stem
2 tablespoons champagne vinegar or white wine vinegar
3 tablespoons water
4-5 sprigs fresh thyme
½ teaspoon salt preferably kosher or sea salt

For the Vinaigrette

3 tablespoons olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 shallot minced
1 teaspoon Dijon mustard
1 teaspoon honey optional
Salt and black pepper

For Serving

5 ounces baby arugula or mixture of baby arugula and baby spinach, or greens of choice
8 ounces burrata cheese
½ cup walnut halves and pieces

Instructions

Preheat the oven to 375 degrees F.
Scrub the beet root bulbs under cold running water to remove dirt and debris.
Place the beets in a shallow baking dish and add the 2 tablespoons champagne vinegar, water, thyme sprigs, and salt.
Toss to coat the beets with the liquid.
Cover the pan with aluminum foil and roast for 45 to 60 minutes, until the beets are tender when pierced with a knife. Timing will depend on the size of your beets.
Transfer the pan to a wire rack and allow the beets to cool slightly (reserve the liquid in the pan).
When cool enough to handle, use a paper towel to remove the skin from the beets.
Cut the peeled beets into 1-inch pieces, return them to the remaining liquid in the baking pan, and toss to coat.
To make the vinaigrette, in a small bowl, whisk together the olive oil, 1 tablespoon of champagne vinegar, shallot, Dijon mustard, and honey (if using).
Season the vinaigrette with salt and pepper.
Transfer the arugula (or greens of choice) to individual salad plates.
Drizzle the vinaigrette over the greens.
Top the greens with the beets.
Tear or slice the burrata into smaller pieces and add to the salad.
Top the salad with the walnuts.
If desired, drizzle more vinaigrette over top.
Serve with extra vinaigrette on the side.

Nutrition