Beet & Burrata Salad with Blood Orange Olive Oil and Cranberry Pear Balsamic
Beets and creamy cheeses go hand-in-hand. Play up on the natural sweetness of roasted beets with a dressing of zesty Blood Orange Olive Oil and fresh Cranberry Pear Balsamic. Just add your go-to greens and dig in!
Beet & Burrata Salad with Blood Orange Olive Oil and Cranberry Pear Balsamic
Rated 5.0 stars by 1 users
Category
Salad
Servings
4
Prep Time
15 minutes
Ingredients
-
4 Medium beets, boiled or roasted and sliced
-
1 Ball burrata cheese
-
2 Cups arugula
-
½ Cup walnuts, toasted
-
2 Tbsp. Cranberry Pear Balsamic
-
¼ Cup Blood Orange Olive Oil
-
Salt and pepper, to taste
-
1 Tsp. Mustard
Directions
Arrange the arugula on a serving platter or salad bowl. Place burrata cheese in the centre. Add beets and toasted walnuts.
In a small jar, combine the remaining ingredients and shake or whisk until well mixed.
Drizzle the dressing evenly over the entire salad, including over the burrata cheese. Season with flaky salt and freshly ground black pepper, if desired.
Recipe Video
Recipe Note
This salad dressing is equally as delicious with our Eureka Lemon Olive Oil or Blackberry Ginger Balsamic!
Leave a comment