recipes straight to your inbox. Beets, Burrata, Hazelnuts and Green Goddess Vinaigrette
Beets with Burrata, Toasted Hazelnuts and Green Goddess Vinaigrette
Talk about a dish – I love this beet burrata salad! These beets, burrata, toasted hazelnuts and green goddess vinaigrette just might steal the show, at every gathering (and dinner, too!) I’m truly obsessed with this combo – the crunchy and toasty flavor from the hazelnuts, paired with beets, burrata and a tangy vin.
Nothing better!
Ingredients you need for your beet burrata salad
For your beets
- Red beets
- Orange beets
- Toasted hazelnuts
- Burrata
- Salt and pepper
- Basil leaves
For your green goddess vinaigrette
- Basil
- Mint
- Neutral oil
- Olive oil
- Sherry vinegar
- Salt and pepper
Steps to make this beet burrata salad
Roast your beets
Preheat your oven to 400 degrees. In aluminum foil, add in your beets (red and yellow separate) and season with salt, pepper and a drizzle of olive oil. Wrap completely and roast for 1 hour to 1.5 hours until fork tender. Remove and let cool.
Next, toast your hazelnuts
In a nonstick dry pan with a pinch of salt. Keep stirring around so they don’t burn and toast on all sides. Set aside to cool, and roughly chop, set aside to top.
Make your green goddess vinaigrette
Optional to begin blanching your basil and mint for 20-25 seconds and plunging in ice water for a strong vibrant green color, and bright taste.
Once blanched, iced and dried, (or not) In a blender; add basil, mint, neutral oil, olive oil, salt, pepper and sherry vinegar. Blend until completely emulsified and smooth. Transfer to a bowl or bottle and cool.
Prep your beets
When your beets are fork tender and cooled just a tad, remove from foil and take your hands and rub remove the peels (you can use gloves or a paper towel here as well). The peels will easily come off once the beets are fully cooked. Cut into quarters.
Assemble your salad!
Place your beets on a bowl or plate, then tear and add your burrata, toasted hazelnuts, your oil and finish with fresh basil leaves.
More salad recipes you’ll love
- Stone Fruit, Burrata & Prosciutto Salad
- Persimmon & Avocado Salad with a Citrus Vinaigrette
- Classic Caesar Salad
Recipes to pair with this
- Caramelized Leek and Cabbage Pasta with Lemon
- Herb Lamb Meatballs with a Horseradish Dipping Sauce
- Roasted Salt and Pepper Bone-In Chicken Breast
If you do make this Beet Salad(first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
In addition, we can also be found on Facebook and Pinterest!
Beets, Burrata, Hazelnuts and Green Goddess Vinaigrette
Ingredients
For your beets
- 1 bunch red beets stems removed
- 1 bunch orange beets stems removed
- ½ cup toasted hazelnuts chopped, salted
- 2 8 oz balls of burrata
- Salt and pepper to taste
- basil leaves to serve
For your green goddess vinaigrette
- handful of fresh basil
- handful of fresh mint
- 1/2 cup neutral oil vegetable, avocado, grapeseed
- 1/2 cup olive oil
- 1 tablespoon sherry vinegar adjust with another tablespoon if you like it more tangy!
- salt and pepper to taste
Instructions
- Roast your beets. Preheat your oven to 400 degrees. In aluminum foil, add in your beets (red and yellow separate) and season with salt, pepper and a drizzle of olive oil. Wrap completely and roast for 1 hour to 1.5 hours until fork tender. Remove and let cool.
- Next, toast your hazelnuts in a nonstick dry pan with a pinch of salt. Keep stirring around so they don't burn and toast on all sides. Set aside to cool, and roughly chop, set aside to top.
- Make your green goddess vinaigrette. Optional to begin blanching your basil and mint for 20-25 seconds and plunging in ice water for a strong vibrant green color, and bright taste.
- Once blanched, iced and dried, (or not) In a blender; add basil, mint, neutral oil, olive oil, salt, pepper and sherry vinegar. Blend until completely emulsified and smooth. Transfer to a bowl or bottle and cool.
- When your beets are fork tender and cooled just a tad, remove from foil and take your hands and rub remove the peels (you can use gloves or a paper towel here as well). The peels will easily come off once the beets are fully cooked. Cut into quarters.
- Assemble your salad! Place your beets on a bowl or plate, then tear and add your burrata, toasted hazelnuts, your oil and finish with fresh basil leaves.
