Burrata, Beet, Tangerine, & Arugula Salad

This filling salad makes a great lunch or elegant appetizer

This is a simple but hearty salad that I had for workday lunch the other week. I got the beets at the farmers' market and roasted them over the weekend, which meant that it only took minutes to do the final salad assembly before eating. I layered the salad in a tupperware - burrata on the bottom, then the beets and tangerine segments, then the arugula on top - and kept the walnuts in a separate bag on the side. To assemble, let the burrata stay at room temperature for a few minutes (this will enhance its creamy texture) and pull it open, then scatter the remaining ingredients on top and drizzle with balsamic and olive oil. It's such an easy dish to make but it feels fancy and special. Try serving it as the first course at your next dinner party, too.


Related Recipes:
- Beet, Butter Lettuce, & Blue Cheese Salad
- Burrata with Persimmon-Pomegranate Relish
- Roasted Beets with Burrata & Arugula


Burrata, Beet, Tangerine, & Arugula Salad:

• Preheat the oven to 400F.
• Slice the tops off of 1 bunch of beets and wrap each beet in aluminum foil.
• Place the beets in the oven and cook for 35-50 minutes, or until a fork is easily inserted into the center.
• Let the beets cool, then unwrap and rub off the skins with your hands. Cut into bite-size pieces.*
• Pull apart 2 balls of burrata cheese and arrange on a platter.
• Scatter the beets on top, the segments from 1 tangerine, 2 c. of baby arugula, and 1/4 c. toasted walnuts.
• Drizzle with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

Serves three- four (lunch)

Serves six-eight (appetizer)

*Beets can be prepared several days in advance and kept in the fridge.