My husband and I had lunch at Il Barone in Irvine, CA a few weeks ago and my favorite part of the meal was the beets & burrata salad. It was my first time eating burrata and I was in love! Burrata means “buttered” in Italian. It’s mozzarella with a cream filling – it’s creamy and delicious! I knew I had to recreate this salad at home….
(When you slice into the burrata – the center is soft and will fall out of the mozzarella “shell” if you’re not careful)
It’s all about the fresh flavors of the beets, cheese, tomatoes and basil – you just need a sprinkle of salt & pepper and a light drizzle of good extra virgin olive oil & balsamic vinegar.
Roasted Beets & Burrata Salad
1 medium size beet, cleaned and leafy tops trimmed
1 Roma tomato
sea salt, fresh ground pepper, olive oil & balsamic vinegar to taste
2 basil leaves, either torn into pieces or cut into strips
1) Wrap clean beet in foil, lay beet on a cookie sheet lined with foil and place in oven on the middle rack. Roast at 375º until knife tender – about 1 hour and 20 mins. (I usually bake 3 beets at a time and save the rest in the fridge to eat later)
2) Once the beet is tender, let cool and then peel. (If you peel under running cold water that will help with the staining – I wear kitchen gloves when handling the beets…yes the disposable ones like what the lunch ladies wear)
3) Either slice the beet into rounds or dice them. Cut the Roma tomato in the same fashion.
4) Slice the burrata ball into rounds.
5) Arrange the beets and tomatoes on two plates, top each plate with a slice or two of burrata. Sprinkle with salt, fresh ground pepper. Drizzle with extra virgin olive oil and balsamic vinegar and top with basil.
Enjoy this simple – yet amazing salad. It’s light & refreshing. The roasted beets are sweet and pairs well with the creamy burrata. I have a very special place in my heart for this salad…
Here’s what it the salad looks like when the beets and tomatoes are diced: