Monday, February 25, 2013

Roasted Beet and Burrata Salad with Basil (Triple B Salad)

This Triple B (Basil, Burrata, Beets) salad must be one of my favorite Gour-Maybe salads of all time. The combination of earthy beets, with the fresh creamy Burrata and sweet basil is truly hard to beat. Seriously. That's right, I went right to the "beet" pun and didn't even think twice. The only thing time consuming with this recipe is roasting the beets. I make enough for two salads, because once I have the first one, I am already craving another. And it looks beautiful too! If you've never cooked with Burrata, it's like mozzarella and cream had a baby. A delicious, rich, creamy baby that you can buy at the store. "Burrata" means buttered in Italian - fun fact. You buy it packaged, and I use half for each salad. I used red beets, but you could use golden or a combination. The vibrant colors make this as tasty to your eyes as it is to your mouth. Don't beat around the bush. (I did it again). Go make this salad - recipe after the jump!

Triple B Salad "Burrata, Basil and Beet"
(Makes 2 main portion salads or 4 side salads)

You will need: (for each main portion salad): 
  • 1.5 beets (red or golden), peeled then roasted until tender
  • 1 T olive oil
  • 1/2 package Burrata cheese (Bel Gioioso or Di Stefano) - about 4 oz
  • 1 bunch basil leaves - about 6 leaves
  • 1 handful baby kale or other dark greens
  • 2 T olive oil
  • Coarse kosher salt
  • Fresh ground black pepper
Pre-heat oven to 400 degrees. Place peeled beets with 1 T olive oil in an aluminum foil packet and wrap completely. Roast for 1 hour or until tender. Let cool for about 2 hours. You can do this ahead and have them in the fridge. When you are ready to prepare the salad, slice beets into 1/4 inch slices. You can actually slice them any way you want, but I think this makes a nice presentation. To plate, place the Burrata in the center of the plate. Arrange the beet slices around the Burrata. Place basil leaves and greens on top of the beets. Drizzle the entire plate with the olive oil. Sprinkle with coarse kosher salt and black pepper. Enjoy! Get ready to want one for your next 5 meals.

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