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!!

Beets and Burrata with Fried Bread

Makes: 3-4 servings

Prep Time: 15 minutes

Total Time: 20 minutes

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

Ingredients

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