The Best Burrata Beet Salad Recipe
Let’s be honest: beets probably aren’t at the top of most people’s list of favorite foods and that’s sad! However, beets might make you look twice in the produce aisle after seeing this amazing (and might I say beautiful) Roasted Beet Salad with Burrata of the famous chef Giada de Laurentiis.
Of course, it doesn’t hurt that the beets in this recipe are topped with gooey burrata cheese, crisp pine nuts, and a spicy Dijon vinaigrette. What’s even better is that this amazing mix is incredibly easy to make and good for you!
Related: Giada de Laurentiis’ Pesto Pasta Salad Will Have You Dreaming of Italy All Weekend
What are beets?
These earthy-tasting, tubular vegetables are often called beets, red beets, and roasted beets, but do we really know what they are? Although beets appear to be part of the same family as spinach and Swiss chard, the edible part of the humble beet actually hides underground.
How to cook beets
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Roasting is the most popular and easiest way to cook beets. Although you can buy delicious roasted beets at most grocery stores (think Melissa’s Produce or Love Beets brands), I suggest taking the extra minutes to roast the beets yourself.
Related: How Eating Beetroot Supports Heart Health, Plus 6 Other Good-for-You Benefits
How long do cooked beets last?
Since cooked beets will last for several days in the refrigerator, they can be roasted before making this beet salad, making it even easier to prepare at the last minute.
How to roast beets
- Rinse beets to remove dirt and trim stems.
- Beets should be roasted whole in a preheated 375F oven until tender when pierced with a fork. This can take up to an hour or an hour and a half, depending on its size.
- Once cooked and cooled, beets must be peeled before using them in a recipe.
What to serve with beet salad
While this dish could easily be a stand-alone lunch or dinner, I would suggest serving it with this simple Savory Grilled Chicken or Grilled Garlic Pork Chops.
What to drink with burrata beet salad
The acidity of this salad calls for a complex Tuscan red like Castello del Terriccio Tassinaia from Maremma. The blend of Cabernet and Merlot balances the boldness of the Dijon vinaigrette.
