Introduction
Dive into the delightful combination of earthy beets and creamy burrata with this vibrant salad, perfect for any occasion. The crispy fried sourdough adds texture, while the tangy dressing, featuring fresh chives, brings all the flavors together. This Beet and Burrata Salad is not only visually stunning but also a treat for the taste buds.
Detailed Ingredients with measures
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
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
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Enjoy your Beet and Burrata Salad with Fried Bread!
Detailed Directions and Instructions
Prepare the Dressing
Combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, chopped chives, salt, and pepper in a jar. Secure the lid tightly and shake vigorously until the ingredients are well mixed and emulsified.
Prepare the Beets and Oranges
Take the cooked beets and press them gently using a paper towel to remove any excess juice. Cut the beets into bite-sized chunks. Next, peel the oranges and cut them into similarly sized chunks.
Combine Salad Ingredients
In a large mixing bowl, add the beet and orange chunks. Pour the prepared dressing over the mixture and toss gently to ensure all ingredients are coated. If desired, fold in a handful of arugula for added flavor and texture.
Fry the Bread
In a skillet, heat a generous amount of olive oil over medium-high heat. Once the oil is hot, add the slices of sourdough bread. Fry each slice until it is golden brown and crispy on both sides, which should take a few minutes each side.
Assemble the Salad
Divide the beet and orange mixture evenly into serving bowls. Top each salad with a serving of burrata, breaking it apart slightly for better presentation. Add a piece (or more) of the crispy fried bread to each bowl for crunch and accompaniment.
Notes
Storage
Best enjoyed fresh, the salad components can be stored separately in airtight containers in the refrigerator for up to two days.
Variations
Feel free to add other ingredients like nuts, different greens, or even feta cheese for varied flavors.
Chive Substitute
If you don’t have chives, green onions can be used as a suitable substitute to provide a similar fresh taste.
Cook techniques
Emulsifying a Dressing
To create a smooth and cohesive dressing, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, chopped chives, salt, and pepper in a jar. Shake vigorously to ensure all ingredients are well mixed and emulsified.
Preparing Cooked Beets
To remove excess moisture from cooked beets, press them gently with paper towels. This step is crucial for preventing the salad from becoming soggy. Cut the beets into chunks for easy mixing with the other ingredients.
Segmenting Oranges
Peel oranges and cut them into chunks while removing any seeds. This enhances the texture and presentation of the salad, providing bright flavor contrasts with the beets.
Frying Sourdough Bread
Heat olive oil in a skillet over medium-high heat. Fry the sourdough slices until each side is golden brown and crispy, ensuring a delightful crunch when served in the salad.
Assembling the Salad
Carefully divide the beet and orange mixture into bowls. Top each serving with a portion of creamy burrata and add fried bread for texture and flavor contrast.
FAQ
Can I use fresh beets instead of cooked beets?
Yes, you can use fresh beets; just make sure to cook them until they are tender before using them in the salad.
What can I substitute for burrata?
If burrata is unavailable, you can use fresh mozzarella or goat cheese as a substitute for a similar creamy texture.
Is there an alternative to sourdough bread?
You can use any crusty bread, such as ciabatta or baguette, if sourdough is not available.
How should I store leftovers?
Store any leftover salad components separately in airtight containers in the refrigerator. Assemble fresh servings when ready to eat.
Can I make the dressing in advance?
Yes, the dressing can be prepared in advance and stored in the refrigerator. Shake well before using as ingredients may separate.
Conclusion
This Beet and Burrata Salad with Fried Bread is a vibrant and delicious dish that beautifully balances flavors. The earthy sweetness of the beets combined with the citrusy freshness of oranges and the creaminess of burrata creates a delightful eating experience. The crispy fried sourdough adds texture, making it a perfect salad for any occasion.
Beet and Goat Cheese Salad
Swap the burrata for crumbled goat cheese and add candied walnuts and mixed greens for a different flavor profile.
Citrus and Avocado Salad
Combine segments of grapefruit and avocado with arugula and a citrus vinaigrette for a refreshing alternative.
Roasted Beet and Quinoa Bowl
Add cooked quinoa to the beet and orange mixture, and top with feta cheese and toasted almonds for a nutritious grain bowl.
Arugula and Pomegranate Salad
Mix arugula with pomegranate seeds, sliced pears, and walnuts for a festive salad during the holiday season.
Crispy Chicken and Beet Salad
Top the beet and orange mixture with crispy fried or grilled chicken for a hearty meal option.
Beet and Lentil Salad
Incorporate cooked lentils, chopped herbs, and a tangy dressing to create a protein-packed salad that makes for a satisfying lunch.
