Roasted Beet & Burrata Salad
Luscious Beets, get mixed with ultra creamy burrata cheese and topped with a drizzle of tangy balsamic glaze. Serve this as a side dish stunner at your next meal.
Ingredients
- 4 medium beets
- 5 oz spring mix lettuce
- 4 oz burrata cheese
- 1 tbsp balsamic glaze
- 1-2 tbsp olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees. Wrap each beet individually in aluminum foil. Place the wrapped beets on a rimmed baking sheet. Roast for one hour. They will be done once a fork can easily pierce the beets through the foil.
- Pull them out of the oven and run them under cold water. Once they are cool enough to handle unwrap the beets and place in a bowl of ice water. Grab one beet at a time and use your hands to get the skins off. I like to do this under running water. Place the beets on a cutting board and cut off both ends. Then slice into quarters or eighths depending on the beets size.
- Place the lettuce in a large serving platter. Top the lettuce with the beet slices. Cut the burrata into pieces or tear it over the platter with your hands. You want the cheese evenly distributed around the platter.
- Drizzle with the olive oil then the balsamic glaze. Sprinkle with salt and pepper.