Roasted Beets and Burrata with Micro Greens
Ingredients
Scale
- Beets
- 1 bunch chioggia beets
- ½ tablespoon olive oil
- ¼ teaspoon sea salt
- Micro Greens
- 1 cup micro greens
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon honey
- Pinch salt and pepper
- 2 ounces burrata
Instructions
- Preheat oven to 400˚. Scrub beets and remove any wisps (or, peel the beet). Cut the beet in half and each half into ½" thick slices. Place in a roasting dish and toss with olive oil and sea salt. Roast for 40-45 minutes until beets are tender. Remove and let cool completely.
- Once beets are cool, assemble the dish. Place beets on a plate and add burrata pieces. Place micro greens in a bowl and in a separate bowl, whisk together the small amount of dressing. Pour over the micro greens and toss until coated. Top the beets with the micro greens and serve.
Notes
*I love chioggia beets not only for the color, but they do not bleed as much as red beets.
*If you can't find burrata specifically, fresh mozzarella will work as well.
*The variety of micro greens you use will change the flavor. I like using a mix of greens but radish and arugula are nice additions for the bit of bite they provide.
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