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An oval platter with a beets salad with burrata in the middle. Serving utensils are in front of the platter and an olive oil dispenser is on the back.
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Beets and Burrata Salad

A refreshing and delicious beets and burrata salad.
Course Salad
Cuisine Mediterranean
Keyword Beets and Burrata Salad, beets salad, burrata salad
Prep Time 5 minutes
Cook Time 30 minutes
Chilling time 1 hour
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 270kcal
Author Sonila

Ingredients

  • 1 beet
  • 1 tomato
  • 1 red pepper
  • 1 green pepper
  • 1 celery stalk
  • 1 burrata
  • 2 tbsps olive oil
  • 3 fresh basil leaves
  • 3 ozs baby spinach
  • 1 tbsp balsamic glaze
  • 0.5 small red onion (or a shallot)

Instructions

  • Boil beets until you can pierce with fork. Turn heat off, cool down then peel.
  • Arrange baby spinach on a platter. Cut beets in cubic shapes, add over spinach.
  • Chop tomato, celery, peppers and red onion, add over the spinach and beets.
  • Put burrata ball on top of the salad. Keep burrata refrigerated until ready to serve.
  • Garnish with basil leaves, drizzle olive oil over everything and add salt to taste. Finally right before serving add balsamic glaze.

Notes

  • Calories are estimated assuming that 4 people are sharing this salad as a side dish. However, I have had myself half of this as a light dinner myself so be aware you can easy double the calories if you eat this salad as a side dish or light meal on its own. 

Nutrition

Calories: 270kcal