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As a culinary enthusiast, I’ve always been fascinated by the magic that simple ingredients can create. This Beet and Burrata Salad with Fried Bread is a testament to that magic. It’s a unique blend of ingredients that come together to create a symphony of taste. I assure you, this recipe is easy to understand and follow. Once you try it, you’ll be convinced of its charm.
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Prep time: 20 minutes | Cooking time: 5 minutes | Total time: 25 minutes
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Ingredients
For the Dressing:
- 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
- (OR, a bottle of your favorite champagne dressing, lemon dressing, or similar)
For the Salad:
- 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
Instructions
- Shake dressing ingredients in a jar.
- 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.
- Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
Serving Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. Enjoy!
Nutritional Information
- Calories: 350 kcal
- Carbohydrates: 30g
- Protein: 15g
- Fat: 20g
- Saturated Fat: 8g
- Sodium: 500mg
- Fiber: 5g
- Sugar: 10g
