Here’s a fun and easy way to make a delicious Beet and Burrata Salad. It’s packed with juicy beets and oranges, creamy burrata, peppery arugula, and topped off with crispy fried bread. Yum!
First, let’s whip up a quick dressing. You’ll need 1/4 cup of olive oil, a tablespoon of red wine vinegar, a teaspoon of Dijon mustard, a few taps of garlic powder, a big handful of chopped chives, and salt and pepper to taste. If you’re in a hurry, you can also use your favorite store-bought champagne or lemon dressing.
Now, onto the salad. Grab an 8-ounce package of cooked beets and two oranges. Press the excess juice out of the beets with a paper towel and cut them into chunks. Cut the peel off the oranges and chop them into chunks as well. Toss the beets and oranges with the dressing you just made. If you’re feeling fancy, you can add a handful of arugula.
Next, heat a generous swizzle of olive oil over medium-high heat. Add 4 to 6 slices of white sourdough bread and fry each side until they’re golden brown and crispy.
Finally, divide the salad into bowls. Top each bowl with a chunk of creamy burrata and a piece (or three) of the grilled bread. And there you have it, a salad that’s sure to impress!
This recipe takes about 20 minutes to prep and 5 minutes to cook. Enjoy!
