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Burrata and Roasted Beet Salad

burrata roasted beet salad

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Ingredients
    Burrata and Roasted Beet Salad
  • 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
    • Sherry Vinaigrette
  • 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
Instructions
    Burrata and Roasted Beet Salad
  1. 1
    Combine 6 oz. beets, 1/2 oz. lettuce blend and 1 oz. Sherry Vinaigrette in bowl; toss to coat. Arrange on plate.
  2. 2
    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.
    3. Sherry Vinaigrette
  3. 3

    Combine ingredients in bowl and whisk to blend. Let sit 1 hour to infuse flavors before serving.

Note

Yield: One salad

Read it online: https://grandecheese.com/recipes/burrata-and-roasted-beet-salad/