File this recipe under “versatile summer salads” and make it on repeat. Simple enough for a quiet weeknight, but gorgeous enough to impress guests for a summer dinner party.
We simply love the combination of burrata with citrus, but the beets add a nice earthiness that takes this from a simple starter to a composed salad. Don’t like grapefruit? Nix it. Can’t find golden beets? Any beets will do! This really is a salad you can make your own. For the perfect summer meal, we suggest pairing with a simple roast chicken or some grilled shrimp. A crusty baguette is a must to sop up the leftover dressing.
Burrata with Orange, Grapefruit and Golden Beets
8 oz burrata (torn into bite-sized pieces)
8 oz golden beets, sliced into wedges (about 2 medium sized beets)
1 orange, segmented
1 grapefruit, segmented
1 cup balsamic vinegar
1/4 cup brown sugar
Crusty baguette, for serving
Fresh mint, garnish
Preheat your oven to 400°. Cut the stems off the beets and clean them under running water. Once dried, toss in a tablespoon of olive oil, salt and pepper. Use aluminum foil to create a pouch for the beets, crimping the edges to capture the steam inside. Place the pouch on a sheet pan and roast for around 40 minutes (or until the beets are tender). Let cool.
In a small saucepan, add balsamic, brown sugar and a pinch of salt. Bring to a boil then lower the heat to a simmer. Allow to reduce and thicken (about 5 minutes). Remove from heat and allow to cool.
Remove the skins of the beets by gently rubbing with a paper towel. Slice the beets into small, bite-sized wedges.
Arrange the burrata, beets, orange slices and grapefruit slices on a serving plate. Drizzle the balsamic glaze over the top and a little bit of olive oil. Garnish with fresh mint sprigs and a small pinch of flaky sea salt.