Burrata and Roasted Beet Salad

Italians have enjoyed beets in their cooking since the third century and roasted beets are seeing resurgence on menus. Traditional beets, herb-marinated Grande Burrata and candied pecans are married together in this rustic salad that will transport your customers back to the Old-World.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Burrata and Roasted Beet Salad Yield: One salad
  • 6 oz. (1 1/2 cups) Roasted beets, diced
  • 1/2 oz. (1 cup) Arugula and baby spinach lettuce blend
  • 1 oz. (2 tbsp.) Sherry Vinaigrette (see recipe)
  • 1 Grande Burrata ball, cut in half
  • 1/2 oz. (1 tbsp.) Candied pecans
  • 1 tsp. Extra virgin olive oil
  • 1/2 tsp. Fresh thyme, chopped

DIRECTIONS

Burrata and Roasted Beet Salad
  1. Combine 6 oz. beets, 1/2 oz. lettuce blend and 1 oz. Sherry Vinaigrette in bowl; toss to coat. Arrange on plate.
  2. Top with Grande Burrata and 1/2 oz. candied pecans. Drizzle 1 tsp. olive oil over Grande Burrata and top with 1/2 tsp. fresh thyme.

INGREDIENTS

Sherry Vinaigrette Yield: 17 oz. (16 servings)
  • 8 oz. (1 cup) Sherry vinegar
  • 8 oz. (1 cup) Olive oil
  • 1/2 oz. (2 tbsp.) Shallot, finely minced
  • 1/2 oz. (1 tbsp.) Garlic, finely minced
  • 1/2 tbsp. Fresh parsley, minced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. Black pepper

DIRECTIONS

Sherry Vinaigrette
  1. Combine ingredients in bowl and whisk to blend. Let sit 1 hour to infuse flavors before serving.