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Beet Burrata Salad

A stunning salad combining roasted beetroots, creamy burrata, and peppery arugula, drizzled with a zesty tahini dressing.

  • Total Time: 75 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 Medium Beetroots
  • 150g Burrata Cheese
  • 4 cups Arugula
  • 1/4 cup Pine Nuts
  • 3 tablespoons Tahini
  • 2 tablespoons Fresh Orange Juice
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste
  • Balsamic Vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wrap the beetroots in foil and roast for about 45-60 minutes, or until tender.
  3. Remove from the oven, allow to cool, then peel and slice the beetroots.
  4. Toast the pine nuts in a dry skillet over medium heat until golden brown.
  5. Whisk together tahini, fresh orange juice, olive oil, salt, and pepper in a small bowl to create the dressing.
  6. Layer the arugula, sliced roasted beets, and burrata in a large serving bowl or plate.
  7. Drizzle the prepared orange tahini dressing over the salad.
  8. Sprinkle with the toasted pine nuts.
  9. Optionally, drizzle with balsamic vinegar before serving. Enjoy!

Notes

Choose vibrant, fresh beetroots and avoid over-toasting the nuts. Assemble just before serving for maximum freshness.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: beet salad, burrata salad, vegetarian salad