I absolutely beets, and it is a staple at our house. I use them for salads, Buddha Bowls, burgers, and much more. They had a beautiful color to every meal, and beautiful colorful food makes me happy (I know, I am a nerd) Anyway, this is a very quick simple salad that can also be turned into a DIY bruschetta if you just add some lightly toasted sliced baguette. It gets done in under 30 minutes, and requires minimum prep.
A little trick if you don’t want to have pink hands after making this salad, or anything else that has beets like my Quinoa and Veggie Bowl is using latex or nitrile disposable gloves while peeling them and slicing them. You can buy a box of them on Amazon and keep them around for not only this but many other uses around the house.
I calculate about 1/2 a beet (if the are large) and 2 pieces of burrata for each person if this is going to be a side dish. If it is the main dish, then 1 whole beet and 2 to 3 pieces of burrata per person.
I am all about fresh food, so I can’t say I’ve tried this recipe with precooked beets, but if you do, let me know how it turns out.
Beets and Burrata Warm Salad
A quick, colorful, and flavorful salad
- 3 large beets
- 6 to 8 2oz burrata cheese
- 1 tbsp sliced fresh mint
- 1 tbsp sliced fresh basil
- 2 tbsp olive oil
- Salt and Pepper
Preheat oven to 350° and prepare a baking sheet with aluminum foil
Peel and slice beets, place them on the baking sheet, add 1 tbsp of olive oil, salt and pepper to taste and mix. Cook for 20 minutes or until tender.
Remove beets from the oven, and turn oven off. Add burrata on top of beets and place back in oven for about 1 to 2 minutes. You want the burrata to be warm but not melt.
Sprinkle mint and basil. Add remaining olive oil, salt, and pepper. And serve.