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