| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 bunches baby beets, scrubbed and trimmed
- 2 tablespoons champagne vinegar
- 1/2 teaspoon kosher salt
- 4 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 shallot, chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- One 5-ounce container baby arugula
- One 8-ounce container burrata cheese
- 1/4 cup toasted pine nuts
Instructions
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 289 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 39 mg |
| Sodium | 335 mg |
Reviews
Very tasty!!
The flavors are wonderful. I was thrilled to see a beet salad that used a cheese other than goat cheese. Thanks for sharing
Delicious! I added rotisserie chicken to it, and made it a meal. My husband and I loved it. Will definitely make it again!
I don’t typically like beets, but this salad was yummy! All of the ingredients worked so well together. Great salad for entertaining. My husband loved it too.
This salad is absolutely amazing! I over toasted my pine nuts a tad, but they still has great and not burnt flavor, so I crushed them before sprinkling on the salad, and used a mix of butter lettuce and arugula. We had this with Petrale Sole Piccata, Giada’s recipe for the chicken version of Picatta, but I used Pertale Sole and swapped clam juice for the chicken broth and added a splash of vermouth. The flavors together of the salad and main dish were outstanding and something you would pay big bucks for at a restaurant- yet so doable for the home chef! Thanks Giada! Your recipes never disappoint!
I bet salads are all Giada eats because there is no way that you can be a chef, close to 50, and be able to get into white super-skinny jeans that look like a Size 0 while eating like this! From what I’ve read, Giada eats next to nothing – she takes tiny bites of everything yet doesn’t eat a lot of anything. Wow…that must take a lot of willpower since her food is soooooo delicious. This dish is no exception! Excellent!