Beet and Burrata Salad with Fried Bread
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(19)
Ingredients
3-4 servings
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- A few taps of garlic powder
- A big handful of chopped chives
- Salt and pepper to taste
- One 8-ounce package cooked beets
- 2 oranges
- A handful of arugula
- 8 ounces burrata (two 4-ounce rounds)
- 4–6 slices white sourdough bread
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Preparation
Chef’s notes
For max freshness, keep everything separate until you serve it.
The beets and the oranges hold up pretty well after they get tossed with the dressing – maybe 1-2 days. The arugula, as you can imagine, does not. So if you’re going to save leftovers, just freshen them up with a more perky handful of arugula.
The fried bread actually does pretty well if you just keep it in a container at room temp for a day or two and pop it back in the toaster / toaster oven / regular oven / skillet to get it warmed and a little crispy again. But really, any of those is going to be a sad stand-in for the real fresh fried bread.