Best Beet And Burrata Salad Recipes

Beet and Burrata Salad image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 bunches baby beets, scrubbed and trimmed
2 tablespoons champagne vinegar
1/2 teaspoon kosher salt
4 sprigs fresh thyme
3 tablespoons olive oil
1 shallot, chopped
1/2 teaspoon kosher salt
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
One 5-ounce container baby arugula
One 8-ounce container burrata cheese
1/4 cup toasted pine nuts

Steps:

For the beets: Preheat the oven to 375 degrees F.
Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use 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 roasting. Set aside to cool slightly.
For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
For the salad: 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.

Grilled Beet Salad with Burrata and Cherries image

Provided by Anna Stockwell

Yield 4-6 servings

Number Of Ingredients 9

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.