Friends, is your farmers market or CSA bountiful with beautiful beets? I know beets can be an acquired taste, but I absolutely love their rich, earthy flavor. They’re also a great source of vitamins and minerals including vitamin B, potassium, fiber and iron.
Try this colorful and hearty salad with grilled chicken or steaks.
Roasted Beet and Burrata Salad
1 bunch small to medium chioggia (or candy cane) beets
1 bunch small to medium golden beets
1 tablespoon olive oil, divided
1/4 cup microgreens
6 – 8oz burrata
Fresh ground black pepper
Preheat oven to 425 degrees. Scrub beets and remove stems. Drizzle each bunch with 1/2 tbsp olive oil and wrap loosely in a large sheet of aluminum foil. Place foil packets on a baking sheet. Roast for 40-45 minutes until beets are tender. Remove and let cool completely.
Once beets are cool, skin should be very soft and will remove easily by hand. Slice beets in half and arrange on a platter. Top with dollops of burrata and sprinkle with micro greens. Drizzle with olive oil and season with salt and pepper.