House made Burrata, Roasted Beets, Citrus, Arugula, Prosciutto, Sweet Balsamic.
The Story
This isn't just another beet salad - it's a love letter to contrast and balance. Our house-made burrata melts like silk against the earthy sweetness of roasted beets, while paper-thin prosciutto adds that perfect salty bite that makes everything sing.
Make it at Home
Roasted Beet Salad with Creamy Burrata and Crispy Prosciutto
Transform simple ingredients into restaurant elegance with this stunning salad. The key is roasting your beets until they're tender and sweet, then letting the creamy burrata be the star of the show.
Ingredients
3 medium red beets, scrubbed and trimmed
8 oz fresh burrata cheese
2 cups baby arugula
3 oz prosciutto di Parma, thinly sliced
1/2 cup balsamic vinegar
1 medium orange, segmented
1 medium lemon, juiced
3 tbsp extra virgin olive oil
1 tsp honey
1/4 tsp sea salt
1/8 tsp black pepper
Instructions
1
Preheat oven to 400°F. Wrap each beet individually in foil and roast for 45-60 minutes until tender when pierced with a knife. Let cool, then peel and slice into 1/4-inch rounds.
2
Make the sweet balsamic by simmering balsamic vinegar in a small saucepan over medium heat until reduced by half and syrupy, about 8-10 minutes. Stir in honey and set aside to cool.
3
Supreme the orange by cutting away the peel and pith, then cutting between membranes to release clean segments. Reserve any juice.
4
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and any reserved orange juice to make a light vinaigrette.
5
Arrange sliced beets on serving plates. Tear burrata into generous pieces and distribute over the beets.
6
Toss arugula with a light coating of vinaigrette and arrange around the beets and burrata.
7
Drape prosciutto slices artfully over the salad and scatter orange segments throughout.
8
Drizzle the sweet balsamic reduction over the entire salad and finish with a final drizzle of olive oil and cracked black pepper. Serve immediately.
