Burrata & Roasted Beet Salad with Crispy Crostini
Warm roasted beets, creamy burrata, and a sharp Dijon vinaigrette come together on crispy crostini in under 25 minutes. A French-inspired salad that looks as good as it tastes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 3 whole beets, medium (about 12 oz total)
- 8 oz burrata cheese
- 4 slices baguette or crusty bread, cut into 1/4-inch slices
- 2 cups arugula
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ cup olive oil
- 1 tbsp fresh thyme or chives, chopped
Instructions
- 1
Peel and halve the beets. Toss with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan at 425°F for 12 minutes until tender.
- 2
While beets roast, brush crostini with olive oil. Lay on the sheet pan and toast for the last 3–4 minutes until golden and crispy.
- 3
Whisk vinegar, Dijon, and a pinch of salt in a small bowl. Slowly drizzle in remaining olive oil while whisking until emulsified.
- 4
Toss arugula with half the dressing. Divide between two plates or one large platter.
- 5
Top with warm roasted beets and crostini. Tear burrata into pieces and scatter over the top.
- 6
Drizzle remaining dressing over everything. Finish with fresh thyme or chives and a pinch of fleur de sel.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- oven (or toaster oven)
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