Burrata and Beets with Balsamic Glaze
This beet and burrata salad is a simple yet elegant dish made with creamy burrata, sweet roasted beets, a drizzle of homemade balsamic glaze, and fresh basil leaves. An easy salad recipe that’s perfect from late summer through winter!
Servings: 4
Calories: 294kcal
Ingredients
- 1 pound cooked beets
- 2 Tablespoons extra-virgin olive oil
- 1 lemon zested
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces burrata
- ½ cup fresh basil leaves packed
Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 Tablespoon brown sugar
Instructions
- Cut the beets into ½-inch pieces. Drizzle olive oil over the beets, and sprinkle with salt, pepper, and fresh basil leaves.
- Add the burrata to the center of the plate. Tear it slightly to make it easier to eat. Sprinkle the lemon zest over the top and drizzle with balsamic glaze. Serve with crostini.
Balsamic Glaze
- Add the balsamic vinegar and brown sugar to a small pan. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low, then continue to simmer, stirring occasionally, until the mixture has reduced in volume by about half. This should take 5 to 10 minutes.
Notes
- Gluten Free: For gluten-free, I recommend the Schar baguette or the Against the Grain French loaf.
- Lemon Zest: The lemon zest is optional but adds a delightful citrusy touch without adding additional acid.
- Fresh Burrata: You can serve the burrata whole or tear it into pieces and scatter it over the beets for easy serving.
Leave a review or get more information on the recipe!
