I have received an insane amount of messages demanding this recipe so here you go! This Beet Burrata Salad is worth the hype. The secret ingredient? A touch of fresh dill really makes this salad taste gourmet.

I absolutely adore salad and I really can’t get enough beets in the winter. They’re so fun to roast and so delicious! I think this is the first time I’ve paired beets with burrata and the result was absolutely magical.

It should be noted that beets are best served cold, so feel free to roast the beets in the morning and then when you pull your chilled beets out of the fridge, this salad will come together in mere minutes.

You can of course use a store bought balsamic but I whisked this easy dressing together in minutes and wow wow wow. It took it over the top!

Beet Burrata Salad

1 bunch beets (3-4 beets)
Arugula 
4 oz burrata cheese
Pine nuts 
Fresh dill
Salt, pepper
Balsamic vinaigrette, recipe follows

1. Roast the beets: Preheat oven to 375 degrees Fahrenheit. Cut the tops off of beets, rinse, and dry. Wrap the clean beets together in one large foil packet, crimping the edges. Place the foil packet on a baking tray and bake for 40-50 minutes or until a knife inserted in the center pierces the beets easily. Unwrap and set aside until cool enough to handle, then pinch off the skins. Chill in the fridge.
2. Arrange beets on top of arugula. Tear Burrata and set on arugula. Sprinkle pine nuts on top. Season with salt and pepper.
3. Dress with balsamic vinaigrette, then top with fresh dill. 

Balsamic vinaigrette 

1/4 cup balsamic 
1/4 cup olive oil
1 tsp Dijon mustard 
1 tsp honey 
Salt, pepper to taste 

1. Whisk ingredients together and serve.

Love beets? Try my Roasted Beets with Whipped Goat Cheese or my stunning Goat Cheese Beet Stacks!