Burrata and Golden Beets with Raspberry Vinaigrette

You can make this restaurant inspired salad at home! These beautiful, slightly sweet golden beets are paired with creamy burrata and served with a delicious raspberry vinaigrette. A simple salad summer salad with a trifecta of flavors!

When I cook, many things inspire me; a season, an ingredient, or even a memory. Someone crazy about food like me is always thinking about the next meal, or how to recreate a restaurant dish at home. Ask my husband, and he will tell you. We will have finished one meal, and I'll ask him what we should have for the next. I drive him crazy, at times. There also have been occurrences where I've said to him, "I can make this at home." And I do.

So, when a co-worker told me about this delicious salad she had at a restaurant recently, I knew this could easily get recreated at home. I've roasted beets before, and I've made raspberry vinaigrette too. I got this!

So, I set out to get all the ingredients for the salad. These ingredients are simple to find; Baby spinach, burrata, golden beets, and raspberries. I decided to roast the beets the night before so that it would be easier to assemble the salad when I got home from work. I washed and trimmed the beets and put them in tinfoil with a little olive oil and a pinch of Kosher salt. Closed the tin foil, and roasted the beets at 400° for 30 minutes. You can tell when beets finish cooking when a knife inserted in the center comes out smoothly. There will be no resistance. I had not had golden beets before. Red beets are a bit earthy in flavor, whereas I thought the golden beets were a little sweeter.

Assembling the salad is a snap! I arranged some baby spinach on a platter and set one ball of burrata in the center. I scattered some beets around the burrata and tucked some micro kale in here and there. I added some slices of the beets as well. I thought it looked pretty with the different textures and colors. Next, I drizzled the homemade raspberry vinaigrette on top. And there you have it. A restaurant dish made at home!

Until next time, friends. XO!

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Burrata and Golden Beets with

Raspberry Vinaigrette

Serves 2 to 4

Raspberry Vinaigrette:

2 ounces olive oil - light and mild-tasting

1 tablespoon minced shallots

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

1/2 cup raspberries - mash through a fine-mesh strainer to remove seeds

Sea salt to taste

Freshly ground black pepper to taste

Beets:

3 medium-sized golden beets - washed, and trimmed

Olive oil

Kosher salt

Salad:

Burrata - one ball for two people, two for four

One 5-ounce container of Baby spinach

Kale microgreens (optional)

Method:

For the vinaigrette, combine all the ingredients in a small bottle or jar with a tight lid. Shake until everything it's all mixed.

Place washed and trimmed beets in tinfoil. Drizzle with olive oil and a pinch of Kosher salt. Close the foil and roast beets at 400° for 30 minutes or until a knife inserted comes out smoothly. Either slice or chop the beets and set them aside.

To assemble the salad, layer some baby spinach on a platter with some microgreens. Place one burrata in the center to serve two people, use two burrata balls for four people. Drizzle with vinaigrette.