Burrata and Roasted Beet Salad
Burrata and Roasted Beet Salad brings earthy sweetness and creamy Grande Burrata together with candied pecans for a vibrant, Old-World-inspired dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at grandecheese.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Serving bowl
Ingredients
- 6 oz. Roasted beets, diced (1 1/2 cups)
- 1⁄2 oz. Arugula and baby spinach lettuce blend (1 cup)
- 1 oz. Sherry Vinaigrette (see recipe) (2 tbsp.)
- 1 Grande Burrata ball, cut in half
- 1⁄2 oz. Candied pecans (1 tbsp.)
- 1 tsp. Extra virgin olive oil
- 1⁄2 tsp. Fresh thyme, chopped
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