Description
Experience a vibrant and delicious Roasted Beet and Burrata Salad with Walnut Gremolata that impresses with its colors and flavors, featuring earthy roasted beets, creamy burrata, and crunchy walnut gremolata.
Ingredients
Scale
Fresh Beets
- 4 medium-sized fresh beets
Burrata Cheese
- 8 oz burrata cheese
Walnuts
- 1 cup toasted walnuts
Fresh Herbs
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Olive Oil
- 3 tablespoons high-quality olive oil
Balsamic Vinegar
- 2 tablespoons balsamic vinegar
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in aluminum foil. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool before peeling and slicing.
- Prepare the Walnut Gremolata: In a food processor, combine toasted walnuts, fresh herbs, garlic, lemon zest, and olive oil. Pulse until finely chopped but still slightly chunky. Season with salt and pepper to taste.
- Assemble the Salad: On a large serving platter, layer the sliced roasted beets and torn burrata. Drizzle with olive oil and balsamic vinegar, then sprinkle the walnut gremolata generously over the top.
Notes
- Choose fresh, firm beets for the best flavor and texture.
- Toast the walnuts to enhance the nutty flavor and add extra crunch.
- Let the salad rest for a few minutes after assembling to meld flavors.
- Experiment with textures by adding crispy elements like fried shallots or croutons.
- Season generously; a pinch of salt can elevate the flavors dramatically.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Roasted Beet Salad, Burrata, Walnut Gremolata, Salad Recipe