A cheese lovers and beet lovers dream come true recipe that super simple & packed with so much flavor that you cant just stop at one serving.
Do you know the difference between regular Mozzarella cheese ball and a Burrata Ball? Mozzarella is made with cows milk whereas a Burrata is made with Buffalo milk.
First of beets are super nutritious and a delicious root vegetable that healthy. People suffering from anemia or low red blood cell counts should definitely include beets as part of their diet on a regular basis. Not only nutritious but beets are also super delicious.
Some people like eating beets without cooking. But I love my beets either roasted in the oven or boiled until tender. Either way with just a touch of salt and oil you have a delicious snack at hand.
Should we talk about the dressing! I mean this is the most delicious dressing that will never seize to amaze me and its versatility. You can use this dressing for any salad and is especially tastes amazing with anything cheese. Don’t believe?! Try it for yourself and tell me if I am wrong!
This recipe easily serves 2 people. All you need is 4 beets wrapped in aluminum foil and baked at 420 deg for 40 mins. If you prefer them al Dante reduce it to 35 mins. Alternatively you can also boil the beets for 20-30 mins until desired consistency is reached.
Creamy Beet Burrata Salad with Pomegranate Honey Dressing
Ingredients
- 4 Beets
- 2 T Olive Oil
- Salt
Toppings:
- 2 Burrata balls
- Fresh basil
- 2 T pistachios toasted on low for 2-3 mins
Honey Pomegranate Sauce
- Add 2 T EVOO
- 1 T pomegranate molasses
- 1 T honey
- Pinch of salt
Instructions
- Combine the sauce ingredients and cook on low heat for 2-3 mins until the sauce reaches thin and pourable consistency.
- Bake the beets with 2 T olive oil & salt. Wrap in aluminum foil and bake at 420 deg for 40 mins. If you like them al Dante reduce it to 30-35 mins.
- Once beets are done, cut them, add the burrata, toasted pistachios, fresh basil and top off with the sauce.
