Beets and Burrata Salad with Fried Bread
If you’re looking for a lovely fall salad, try Beets and Burrata with Fried Bread. I love this combination of roasted beets, orange segments, creamy burrata and crunchy bread. Toss the salad in a light red wine vinaigrette and you have the perfect accompaniment to any meal.
This recipe comes together so easily if you use precooked beets (not canned, puh-leeze!), but if you’re a purist like I am, go ahead and roast your own. I give instructions in the Chef’s notes below. Either way, it’s such an easy recipe.
Shake the dressing ingredients in a jar. Toss the beets and orange chunks with the dressing and add some arugula. Fry up the bread in some olive oil. Divide the salad into individual plates, top with a chunk of burrata, place some friend bread on the side and look out, baby…an awesome salad is coming your way!!
For the Dressing:
1/4 cup olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Pinch of garlic powder
1/4 cup chives, chopped
Kosher salt and pepper, to taste
For the Salad:
8 ounces beets, cooked & peeled, cut into chunks (see Chef’s note)
2 oranges, peeled broken into segments and roughly chopped
1 cup arugula
8 ounces burrata (two 4-ounce rounds)
4–6 slices white Tuscan-style or sourdough bread
Extra virgin olive oil, for skillet
Shake dressing ingredients in a jar.
Toss beets and oranges with dressing. Add arugula.
Heat a generous amount of olive oil in a skillet over medium-high heat. Add bread; fry on each side until golden brown and crispy, about 1 minute. Watch that it doesn’t burn. Remove from skillet.
Divide beet salad into bowls, serving each bowl with a chunk of creamy burrata and a piece or two of grilled bread.
Chef’s Note:
You can make life easy and purchase pre-cooked beets. If you can’t find them, or like to roast your own, preheat oven to 400°F. Wash the beets and trim the top and bottom. Place beets in a shallow small roasting pan, drizzle with olive oil, salt and pepper, and cover with foil.
Place them in the oven for 45-60 minutes, depending on the size. They are ready when a sharp knife pierces them easily. Remove from oven and let them sit for about 10 minutes or until you can handle them safely. Using a paper towel, rub the skin off of them. Then cut into chunks.
Recipe inspired by Pinch of Yum
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Beets and Burrata Salad with Fried Bread
Makes: 3-4 servings
Prep Time: 15 minutes
Total Time: 20 minutes
Ingredients
For the Dressing:
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Pinch of garlic powder
- 1/4 cup chives, chopped
- Kosher salt and pepper, to taste
For the Salad:
- 8 ounces beets, cooked & peeled, cut into chunks (see Chef’s note)
- 2 oranges, peeled broken into segments and roughly chopped
- 1 cup arugula
- 8 ounces burrata (two 4-ounce rounds)
- 4–6 slices white Tuscan-style or sourdough bread
- Extra virgin olive oil, for skillet
Instructions
Shake dressing ingredients in a jar.
Toss beets and oranges with dressing. Add arugula.
Heat a generous amount of olive oil in a skillet over medium-high heat. Add bread; fry on each side until golden brown and crispy, about 1 minute. Watch that it doesn’t burn. Remove from skillet.
Divide beet salad into bowls, serving each bowl with a chunk of creamy burrata and a piece or two of grilled bread.
Chef’s Note:
You can make life easy and purchase pre-cooked beets. If you can’t find them, or like to roast your own, preheat oven to 400°F. Wash the beets and trim the top and bottom. Place beets in a shallow small roasting pan, drizzle with olive oil, salt and pepper, and cover with foil.
Place them in the oven for 45-60 minutes, depending on the size. They are ready when a sharp knife pierces them easily. Remove from oven and let them sit for about 10 minutes or until you can handle them safely. Using a paper towel, rub the skin off of them. Then cut into chunks.
Recipe inspired by Pinch of Yum
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