Beet And Burrata Salad Recipes

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette image

Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.

Provided by Paul Kahan

Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast

Yield 6 servings

Number Of Ingredients 25

Ingredients

Marinated Kale:
1/4 cup grated Pecorino or Parmigiano cheese
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
1⁄2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper
1 large bunch black Tuscan kale, ribs removed and coarsely chopped
Hazelnut Vinaigrette:
1/4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground
3 tablespoons hazelnut oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped shallot
1 teaspoon minced thyme leaves
1/2 teaspoon honey
1/4 teaspoon kosher salt
3 cranks black pepper
To finish:
Roasted and marinated beets
2 balls burrata or fresh mozzarella cheese, torn into rough chunks
Kosher salt
Freshly ground black pepper
1/2 cup coarsely chopped toasted hazelnuts

Steps:

Marinate the Kale:
In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
Make the Vinaigrette:
Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
Char the Kale and Beets:
Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
Put it together and serve:
Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

GRILLED BEET SALAD WITH BURRATA AND CHERRIES

Grilled Beet Salad with Burrata and Cherries image

Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Provided by Anna Stockwell

Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

6 medium beets (about 2 lb. total)
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt
3 Tbsp. extra-virgin olive oil, plus more for drizzling
8 oz. burrata or mozzarella, torn into 2" pieces
8 oz. fresh cherries (about 2 cups), halved, pitted
1 cup Castelvetrano olives, smashed, pitted
Flaky sea salt
Freshly ground black pepper

Steps:

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

More about "beet and burrata salad recipes"

ROASTED BEET AND BURRATA SALAD | GIADZY

2020-02-14 To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until …
From giadzy.com
5/5 (1)
Category Salad, Side Dish
Author Giada De Laurentiis
Calories 300 per serving

Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.
For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.

See details

BEET AND BURRATA SALAD WITH FRIED BREAD RECIPE - PINCH OF …

2021-04-29 What You’ll Need For This Beet and Burrata Salad. Here’s our short and wonderful ingredient list: pre-cooked beets; oranges; arugula ; …
From pinchofyum.com
4.9/5 (17)
Total Time 25 mins
Category Salad
Calories 452 per serving

Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.
Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.

See details

BEETS AND BURRATA SALAD - MEDITERRANEAN LATIN LOVE AFFAIR

2018-09-07 Instructions. Boil beets until you can pierce with fork. Turn heat off, cool down then peel. Arrange baby spinach on a platter. Cut beets in cubic …
From mediterraneanlatinloveaffair.com
5/5 (1)
Total Time 1 hr 35 mins
Category Salad
Calories 270 per serving

See details

ROASTED BEET AND BURRATA SALAD • THE VIEW FROM GREAT …

2019-01-21 Roast the whole beets in a preheated 375F oven until the beets are tender when pierced with the tip of a sharp knife. This can take up to an hour …
From theviewfromgreatisland.com
4.2/5 (19)
Servings 6
Cuisine Italian
Category Salad, Side Dish

Wash the beets and trim the stems to about 1 inch. Group them by size, and loosely wrap them in foil. Roast on a baking sheet for about an hour or longer, until a small sharp knife pierces the flesh easily. Smaller beets will take less time than the larger ones, which is why you want to group them by size. Let cool briefly before trimming the tops and removing the skins. If the skins don't peel off easily by hand, use a vegetable peeler.
While the beets are roasting, make the basil oil. Put the basil leaves and lemon juice in a food processor or good blender and process until broken down, scraping down the sides as necessary. Add the oil and continue to process until it becomes a smooth sauce. Add salt to taste, and more lemon juice if you like. If the sauce is still too thick, blend in more oil.

See details

8 BURRATA SALAD RECIPES | ALLRECIPES

2021-01-28 The beauty of a burrata salad is that the cheese is always going to be the star, so you can keep the rest of the salad simple. Fresh ingredients like tomatoes, peaches, arugula, prosciutto, and basil are the perfect pairing for …
From allrecipes.com

See details

OUR 10 BEST BURRATA RECIPES | FOOD & WINE

2021-03-08 4 of 10 Beefsteak Tomato and Burrata Salad with Olive Streusel 5 of 10 Orecchiette with Marinated Eggplant, Burrata and Chiles 6 of 10 Roasted Acorn Squash with Garlic Butter and Burrata
From foodandwine.com

See details

BEET & BURRATA SALAD WITH PISTACHIO VINAIGRETTE

2018-12-17 Let the beets cool slightly, then using a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining …
From whatsgabycooking.com

See details

BEET & BURRATA ENDIVE SALAD - KITCHEN CONFIDANTE®

2013-02-18 Jump to Recipe Print Recipe. This easy salad with burrata cheese features the tender leaves and unique flavor of endive alongside roasted beets and creamy burrata. Beet and Burrata Endive Salad comes together in …
From kitchenconfidante.com

See details

BURRATA AND BEETROOT SALAD RECIPE - GREAT BRITISH CHEFS

1. Preheat the oven to 160°C/gas mark 4. 2. Wash the beetroots well then wrap in foil with the herbs, seasonings, oil and water. Ensure that the foil is sealed so that the beetroots will steam in the parcel. Cook for 45 minutes, until a metal …
From greatbritishchefs.com

See details

BEET AND BURRATA SALAD WITH PISTACHIO VINAIGRETTE …

Step 3. Combine shallot and vinegar in a small bowl; let stand 10 minutes. Whisk in oil, Dijon, pepper, and 1/2 teaspoon of the salt until combined. Arrange beets and burrata on a serving platter or divide among 4 small plates; sprinkle …
From cookinglight.com

See details

EPICUREAN DIVA | BEET, BURRATA & ARUGULA SALAD

Remove any wisps on the beets and scrub the beets. Alternatively, simply peel the beets. Cut the beets in half and then slice them to a thickness of ⅓ to ½ inch. Toss the beets in a roasting dish with olive oil and salt to taste. The baking time is between 40 to 50 minutes or until the beets are tender. Remove the beets from the oven and ...
From epicureandiva.com

See details

ROASTED BEET SALAD WITH BURRATA - COOKING WITH COCKTAIL RINGS

2021-02-25 Preheat oven to 375ºF. Trim the tops off the beets if needed and scrub completely. Drizzle the beets with olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour. Roast beets. Remove from the oven and let the beets cool. Once cool rub the beets to peel the skins and discard. Cut the …
From cookingwithcocktailrings.com

See details

ROASTED BEET PEACH AND BURRATA SALAD WITH BASIL OIL AND CANDIED ...

2014-09-16 Instructions. Roast the Beets: Preheat the oven to 375°F (190°C) with a rack in the center position. Trim the beet greens (reserve and use for sauteed beet greens ), leave roughly ½-inch stem visible. Do not remove or trim the root end. Scrub and clean the beets gently, without piercing or removing the skin.
From abeautifulplate.com

See details

CITRUS, BEET, AND BURRATA SALAD (GLUTEN FREE) • DAISYBEET

2020-12-18 Roast for 45 minutes – 1 hour until fork tender. Let the beets cool in the tin foil, then use the tin foil to rub off the beet skin. Slice the oranges into rounds. Cut off the rinds and white pith, keeping the orange slices intact in a hexagonal shape. Arrange the orange slices and beets on a serving plate.
From daisybeet.com

See details

BEET & BURRATA SALAD | VALLEY TABLE

Preheat oven to 350°F. Scrub beets and place on a sheet of heavy-duty foil. Lightly coat beets with 1–2 tablespoons of olive oil, salt and pepper, wrap tightly with foil and bake on a cookie sheet for 1.5 hours for large beets (baseball size) or 50 minutes for small beets. Allow to cool then peel and cut into ½” cubes.
From valleytable.com

See details

BEET, BLOOD ORANGE, AND BURRATA SALAD | RECIPE | KITCHEN STORIES

Once the baking time is over,remove the beets from the oven. Peel the beets and cut into eighths, or bite-sized pieces. Then add to the bowl with the dressing. Mix everything together. Arrange on plates, placing the blood orange segments in between. Place burrata on each serving, or tear into pieces if serving more than 2 people. Garnish with onion, a little olive oil, …
From kitchenstories.com

See details

BEET AND ARUGULA SALAD WITH MARINATED BURRATA - LA MOZZARELLA

Preheat the oven to 400°. Place the burrata in a small bowl. In a small saucepan, toast the fenugreek seeds and peppercorns over moderately low heat until fragrant, 2 to 3 minutes. Add 1⁄4 cup of the olive oil and 3 of the thyme sprigs and bring to a bare simmer; simmer gently for 3 minutes. Let cool until lukewarm, then pour the infused oil ...
From lamozz.com

See details

BEETS AND BURRATA SALAD WITH FRIED BREAD - THE FANCY PANTS KITCHEN

2021-10-22 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.
From thefancypantskitchen.com

See details

ROASTED BEET AND BURRATA SALAD | PAMELA SALZMAN & RECIPES

2016-08-09 Preheat the oven to 400 degrees. Cut the greens off the beets, leaving about ½ inch of the stems still attached. Save the greens for another time.
From pamelasalzman.com

See details

BEET AND BURRATA SALAD - SAMMYWONGSKITCHEN

Place a steamer rack on top of the dark beets and place the light colored beets on top to prevent the darker beets from bleeding onto the lighter beets. Steam for 45-60 minutes until beets are soft, making sure there is sufficient water in the pot to prevent drying out.
From sammywongskitchen.com

See details

HEIRLOOM TOMATO, BEET AND BURRATA SALAD WITH BASIL OIL

2015-08-26 To make the salad– slice the burrata cheese, into ½ inch this slices, and carefully place on a platter. Drizzle with a little basil oil. Cut the beets into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper. Arrange on the platter.
From feastingathome.com

See details

BURRATA AND ROASTED BEET SALAD - GRANDE CHEESE

Burrata and Roasted Beet Salad Yield: One salad. 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 …
From grandecheese.com

See details

BEET AND BURRATA SALAD WITH FRIED BREAD - RECIPEWIKKI

2021-05-10 Beet and Burrata Salad with Fried Bread. May 10, 2021. 20 min Cook. 1. 37. 0. Share . Scroll to recipe. Chicken Alfredo is perfect for a weeknight dinner: Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce. Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham. …
From recipewikki.com

See details

BEET AND BURRATA SALAD | RECIPE | BURRATA SALAD, DELICIOUS SALADS, …

Beet and Burrata Salad by Giada De Laurentiis. Find this Pin and more on Salads by Jane Beyer-Westerhold. Giada Recipes. Beet Recipes. Salad Recipes. Cooking Recipes. Healthy Recipes. Burrata Salad. Burrata Cheese.
From pinterest.com

See details

TOMATO, PEACH, AND BURRATA SALAD. - HALF BAKED HARVEST

2021-07-21 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. 2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
From halfbakedharvest.com

See details

ROASTED BEET, HEIRLOOM TOMATO, AND BURRATA SALAD

Carefully lice the Burrata cheese balls almost all the way through and place over the arugula without spilling the cream. Arrange the beet and tomato wedges around the Buretta cheeses. Sprinkle a little more white balsamic vinegar over. Grind a little more black pepper over. Arrange the basil ribbons on top.
From wildwomankitchen.com

See details

BEET AND BURRATA SALAD WITH FRIED BREAD - PINTEREST

Apr 29, 2021 - This Beet and Burrata Salad features juicy beets and oranges, luscious burrata, peppery arugula, a quick vinaigrette, and crispy fried bread. Apr 29, 2021 - This Beet and Burrata Salad features juicy beets and oranges, luscious burrata, peppery arugula, a quick vinaigrette, and crispy fried bread. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.com

See details

BURRATA SALAD WITH TOMATO, NECTARINES & BASIL - FEASTING AT HOME

2017-07-31 Cut tomatoes into half-inch wedges and arrange between the nectarines, keeping the crescent shape. Cut the roasted beet into a very small dice and scatter over the crescent. Add the onion if using. Scatter torn basil leaves (or cut into ribbons) over the crescent. Season the plates with sea salt and pepper.
From feastingathome.com

See details

ENDIVE, BURRATA, AND BEET SALAD WITH CANDIED WALNUTS | RECIPE

Step 1 / 3. Trim the endive ends and separate the leaves, leaving them whole. Cut cooked red beet into small cubes. Peel mixed beets and cut into thin slices. Thinly slice the chives. Peel garlic and grate into a large bowl. Add Dijon mustard, sherry vinegar, balsamic vinegar, and some sugar to the bowl. Season with flaky sea salt and pepper.
From kitchenstories.com

See details

ROASTED BEETS AND CARROTS SALAD WITH BURRATA - THE NOSHERY

Heat oven to 400 degrees. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. Set aside. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed. Toss beets and carrots in olive oil with salt.
From thenoshery.com

See details

VIKING CRUISE RECIPE: BEET AND BURRATA SALAD

2022-03-03 Drain beets and allow to cool. When cool enough to handle, trim the root end and rub the skins off under cold running water. Cut beets in to 16 uniform wedges. Cut Heirloom tomatoes in to 16 wedges. Cut Burrata cheese in to 16 wedges. Rinse and halve cherry tomatoes and slice fresh basil leaves. Spread a few salad greens on the bottom of each ...
From thewineloverskitchen.com

See details

BEET & BURRATA SALAD WITH BALSAMIC MUSTARD SEEDS

2020-08-12 Wrap the beets in foil: Wrap each beet or beet half in foil so its securely closed. Place wrapped beets on a parchment lined baking sheet to catch any drips of beet juice that might leak out of the foil. Cook the beets: Bake the beets at 400 degrees for 45 to 60 minutes. This time varies depending on the size of your beets. Small beets cook more quickly than …
From wholebeetkitchen.com

See details

BEET AND BURRATA SALAD RECIPE - LOS ANGELES TIMES

2014-03-28 Adjust the oven rack to the middle position and heat the oven to 400 degrees. 2. To cook the beets, trim and discard the tops of the beets and scrub thoroughly. Pat the beets dry with paper towels...
From latimes.com

See details

YELLOW TOMATOES AND BURRATA WITH WATERMELON-BEET SALSA

Transfer to a plate; cool 20 minutes. Peel; cut into ¼-inch cubes. Advertisement. Step 2. Stir together beets, watermelon, shallot, mint, 1 tablespoon of the oil, 2 teaspoons of the vinegar, and 1 teaspoon of the salt in a bowl. Arrange tomato slices and burrata on a serving platter. Top with melon mixture and any liquid in bowl.
From southernliving.com

See details

ROASTED BEETS WITH BURRATA AND PISTACHIOS- SIMMER + SAUCE

2019-03-01 When cool enough to handle, use a paring knife to peel the beets. Trim the ends removing any hard spots. Cut the beets into smaller bite size pieces about 1/2-inch in size. Place the beets on a large serving platter. Step 3 Drizzle the beets with the olive oil. Place the buratta on top of the beets. Sprinkle the chopped dill and pistachios on top.
From simmerandsauce.com

See details

BEET, TOMATO & BURRATA STACKED SALAD – MEALDIVA

2015-12-23 Heat the oven to 400 degrees. Wrap each beet loosely in a piece of tin foil and place the wrapped beets on a baking sheet and roast for 30-40 minutes. Let the beets cool enough to handle and then use a paper towel to rub the skin of each beet away. Cut the beets in half and set aside. Lower the oven to 325 degrees.
From mealdiva.com

See details

ROASTED BEET AND BURRATA SALAD (WITH VIDEO) - HOW TO FEED A LOON

2020-09-30 Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata. Season with black pepper and serve at once.
From howtofeedaloon.com

See details

ASPARAGUS RIBBON SALAD WITH BEETS & BURRATA - RACHEL COOKS®

2015-05-18 Instructions. To cut the asparagus into ribbons, hold by the base. Starting about 1-inch from base and moving the peeler away from you, run the vegetable peeler towards the tip of the asparagus. Pile asparagus onto a serving dish. In a small measuring cup, mix together olive oil, balsamic vinegar, mustard, and honey.
From rachelcooks.com

See details

TOMATO BURRATA SALAD (QUICK AND DELICIOUS) - FIFTEEN SPATULAS

2022-04-22 Next we need to prepare the burrata cheese. Burrata is basically a fresh mozzarella ball with a creamy center. It’s heaven. Carefully cut the ball into pieces with a serrated knife, to reveal the creamy and delicate middle: I cut the burrata into bite-sized pieces (here I cut a 4.4-ounce ball into 8 pieces), and place them on top of the tomatoes.
From fifteenspatulas.com

See details

BEET & BURRATA SALAD | RECIPES | FEASTMAGAZINE.COM

2019-10-25 Slice greens from beets, so beets sit upright. Place each on a square of aluminum foil and drizzle each with 1 teaspoon olive oil. Season generously with salt and pepper and wrap tightly; transfer to lipped sheet pan and roast until tender, 1 hour. Remove, open foil and let cool to room temperature, then transfer to refrigerator to chill, 4 hours or overnight.
From feastmagazine.com

See details

TOMATO & BEET BURRATA SALAD — BURRATA HOUSE

2021-11-08 Cover and cook until tender, about 15 minutes. Allow beets to cool; remove and discard skins. Scatter the arugula on a serving platter. Quarter tomatoes and arrange on arugula, alternating with beets. Place the burrata balls in the center of the plate. Season to taste with salt and pepper. Whisk together oil and vinegar; drizzle over the platter.
From burratahouse.com

See details

BURRATA SALAD RECIPE: A FRESH CHEESE AND BALSAMIC SIDE DISH

Instructions. Make croutons: Preheat the oven to 265°F. Spread bread cubes on a baking sheet lined with parchment. Bake for 15 minutes. Remove from the oven and set aside. Make the dressing: In a small bowl, combine balsamic vinegar, olive oil, salt, pepper, and honey. Whisk well to emulsify and set aside.
From healthyrecipes101.com

See details

GOLDEN BEETS AND HONEY BURRATA SALAD | THE FANCY PANTS KITCHEN

2021-05-29 6 golden beets, washed & trimmed. 1 tbsp olive oil. 1 tsp Kosher salt. 1 tsp freshly ground black pepper 2 cups arugula, lightly packed. 1 8 ounce ball burrata
From thefancypantskitchen.com

See details