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
Step 1
Shake dressing ingredients in a jar.
Step 2
Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.
Step 3
Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
Step 4
Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.
Step 5
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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.
