Burrata Beet Salad with Italian Dressing
1. Roast the Beets:
Wash beets, wrap in foil, and bake at 400°F for 1 hour. Let cool, then peel and dice.
2. Make the Dressing:
Whisk together:
⅓ cup olive oil
2 tbsp red wine vinegar
1 tsp mustard
½ tsp garlic powder
½ tsp dried oregano
Pinch of salt
Toss with a handful of arugula.
3. Assemble the Salad:
Place dressed arugula on a plate
Add diced roasted beets
Place burrata in the center
Sprinkle with salt + Italian seasoning
4. Indulge.
1 Comment
That looks so delicious.