Burrata and Roasted Beet Salad
Italians have enjoyed beets in their cooking since the third century and roasted beets are seeing resurgence on menus. Traditional beets, herb-marinated Grande Burrata and candied pecans are married together in this rustic salad that will transport your customers back to the Old-World.
Course: Salads
Products used: Burrata
Burrata and Roasted Beet Salad
Yield: One salad
Ingredients
- 6 oz. Roasted beets, diced (1 1/2 cups)
- 1⁄2 oz. Arugula and baby spinach lettuce blend (1 cup)
- 1 oz. Sherry Vinaigrette (see recipe) (2 tbsp.)
- 1 Grande Burrata ball, cut in half
- 1⁄2 oz. Candied pecans (1 tbsp.)
- 1 tsp. Extra virgin olive oil
- 1⁄2 tsp. Fresh thyme, chopped
Directions
- Combine 6 oz. beets, 1/2 oz. lettuce blend and 1 oz. Sherry Vinaigrette in bowl; toss to coat. Arrange on plate
- Top with Grande Burrata and 1/2 oz. candied pecans. Drizzle 1 tsp. olive oil over Grande Burrata and top with 1/2 tsp. fresh thyme.
Sherry Vinaigrette
Ingredients
- 8 oz. Sherry vinegar (1 cup)
- 8 oz. Olive oil (1 cup)
- 1⁄2 oz. Shallot, finely minced (2 tbsp.)
- 1⁄2 oz. Garlic, finely minced (1 tbsp.)
- 1⁄2 tbsp. Fresh parsley, minced
- 1⁄2 tsp. Kosher salt
- 1⁄4 tsp. Black pepper
Directions
- Combine ingredients in bowl and whisk to blend. Let sit 1 hour to infuse flavors before serving.
