Roasted beets, fresh ripe tomatoes, and decadent burrata cheese pair wonderfully with peppery arugula. Dressed with simple olive oil and vinegar.

If you can’t get heirloom tomatoes use the freshest ripest tomatoes you can find.

Burrata is an Italian cheese made from mozzarella and cream.  The outside is solid cheese, while the center contains stracciatella (un-pulled) mozzarella and fresh cream. It’s a luxurious addition to any salad.

Cook beets with this Easiest Roasted And Peeled Beets recipe.

EQUIPMENT: chef’s knife, cutting board

Roasted Beet, Heirloom Tomato, and Burrata Salad

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Roasted beets, fresh ripe tomatoes, and decadent burrata cheese pair wonderfully with peppery arugula. Dressed with simple olive oil and vinegar.

Ingredients

• 1 heaping cup organic arugula

• 2 tablespoons extra-virgin olive oil

• 4 teaspoons white or regular balsamic vinegar

• Sea salt, to taste

• Freshly ground black pepper, to taste

• 2 large balls, cut into thirds, or 12 small balls Burrata cheese, room temperature

• 2 organic beet, roasted, skins removed, cut into wedges

• 2 organic heirloom tomatoes, cut into wedges

• Drizzle white balsamic vinegar – optional

• 4 organic basil leaves, chiffonade cut

Directions

• Arrange the arugula on a plate. Drizzle with the olive oil and then the balsamic vinegar. Sprinkle with salt and pepper to taste.
• Carefully lice the Burrata cheese balls almost all the way through and place over the arugula without spilling the cream.
• Arrange the beet and tomato wedges around the Buretta cheeses.
• Sprinkle a little more white balsamic vinegar over. Grind a little more black pepper over.
• Arrange the basil ribbons on top.

Notes