- Prep time
- 25 minutes PT25M
- Cook time
- 30–40 minutes PT40M
- 2 servings
Fresh burrata complements the vibrant flavors of earthy beets, peppery arugula and sweet, spiced walnuts in this sensational salad.
Burrata & Beet Salad:
- 8 ounces red beets
- 8 ounces gold beets
- 4 slices prosciutto, julienned
- ¼ cup vegetable oil
- 1 tablespoon oregano, roughly chopped
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
- ¼ red onion, sliced into thin rings
- 2 ounces arugula
- 2 tablespoons balsamic vinegar
- 2 burrata balls (2 ounces each)
- 3 cups California walnuts
- ¼ teaspoon ground nutmeg
- ½ teaspoon paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne
- 1 teaspoon brown sugar
- ½ teaspoon walnut oil
For the spiced walnuts, toast all of the spices excluding the brown sugar in a dry pan over medium-low heat until aromatic. Set aside. Toast the walnuts in the pan until aromatic and then toss in the oil and brown sugar to coat. Toss in the spices and stir to completely coat them, then set aside.
For the salad, cook beets in simmering water until tender to your knife. Remove from water. Using a clean towel, rub the beet to remove the peel. Chill.
Heat prosciutto and vegetable oil in a small sauce pot on medium heat. Cook until prosciutto is browned and crispy. Drain oil and place prosciutto on a paper towel to drain.
Cut beets into bite-sized wedges. Toss beets with oregano, 2 tablespoons olive oil and red wine vinegar and season with salt and pepper. Let marinate for 10 minutes. Then, arrange beets on a serving dish.
Add the red onion and arugula. Mix together the remaining olive oil and balsamic vinegar. Pour vinaigrette over the salad. Garnish with walnuts and prosciutto.
Cut burrata in half, and place cut-side-up in the middle of the salad. Season with salt and pepper.