Description
This Roasted Beet and Burrata Salad with Walnut Gremolata is a stunning dish that combines earthy roasted beets, creamy burrata, and a bright walnut gremolata. It’s elegant enough for entertaining yet simple enough for a weeknight meal.
Ingredients
Scale
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
- 4 cups mixed greens or arugula
- 2 tablespoons balsamic glaze (for drizzling)
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon zest
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Place the beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Wrap them in foil and roast for 45–60 minutes until tender when pierced with a fork.
- While the beets roast, prepare the walnut gremolata by mixing the toasted walnuts, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Remove the beets from the oven, let cool slightly, and peel off the skins. Slice into wedges.
- Arrange the mixed greens on a serving platter, top with roasted beets, and tear the burrata over the salad.
- Sprinkle with the walnut gremolata and drizzle with balsamic glaze before serving.
Notes
- Golden or chioggia beets can be used for a more colorful presentation.
- Substitute goat cheese if burrata is unavailable.
- The beets can be roasted up to two days in advance and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: roasted beet salad, burrata salad, walnut gremolata, Italian salad, elegant appetizer