Beet and Burrata Salad with Fried Bread
This salad combines roasted beets, fresh oranges, peppery arugula, creamy burrata cheese, and crispy fried bread.
Ingredients
For the salad:
- ¼ (8-ounce) package cooked beets, cut into bite-sized pieces
- 2 oranges, peeled and segmented
- 4 ounces burrata cheese
- 4-6 slices crusty bread
- A handful of arugula
For the dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- Salt and pepper to taste
Instructions
- In a small jar with a lid, combine all dressing ingredients. Shake well to combine.
- In a large bowl, add the beets and orange segments.
- Pour the dressing over the beets and oranges, and toss gently to coat.
- Add arugula to the bowl and toss again.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add bread slices and cook until golden brown and crispy on both sides.
- Divide the salad among four plates.
- Top each salad with a piece of burrata cheese and a slice or two of fried bread.
- Serve immediately.
Notes
- You can use any type of cooked beets, such as roasted, boiled, or steamed.
- If you don't have arugula, you can use any type of leafy green, such as spinach or mixed greens.
- For the fried bread, you can use any type of bread you like, such as sourdough, baguette, or ciabatta.