Let’s be honest, beets probably aren’t at the top of most people’s favorite food lists. That’s sad! However, Beetz might end up doing a double take in the produce aisle after seeing this amazing (and I might say beautiful) once. Roasted beetroot salad with burrata from a celebrity chef Giada de Laurentiis.
Of course, the beets in this recipe can be topped with gooey burrata cheese, crunchy pine nuts, and a zesty Dijon vinaigrette. Even better, this amazing mixture is incredibly easy to make and good for you!
RELATED: Giada de Laurentiis’ Pesto Pasta Salad Will Make You Dream of Italy All Weekend
What are beets?
These earthy-tasting, tubular vegetables are often called beets, red beets, and roasted beets, but do you really know what they are? Beets belong to the same family as spinach and chard. It looks like there is, but actually the edible part of the beetroot is hidden underground.
how to make beets
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Roasting is the most common and easiest way to cook beets. While you can buy delicious roasted beets at most grocery stores (think Melissa’s Produce or the Love Beets brand), we highly recommend spending extra time roasting your own beets.
RELATED: How Eating Beets Supports Heart Health, Plus 6 Other Health Benefits
How long do cooked beets last?
Cooked beets can be stored in the refrigerator for several days, so roasting them before preparing this beet salad makes it easy to put together at the last minute.
how to roast beets
- Rinse the beets, remove dirt and trim the stems.
- Beets should be roasted whole in an oven preheated to 375F until tender when pierced with a fork. Depending on the size, this can take up to an hour or an hour and a half.
- Once cooked and cooled, the beets should be peeled before using them in recipes.
accompaniment to beet salad
This dish could easily be a stand-alone lunch or dinner, but we recommend serving it alongside this simple Savory Grilled Chicken or Garlic Grilled Pork Chop.
Drinks that go well with beetroot and burrata salad
The acidity of this salad complements complex Tuscan reds like Maremma’s Castello del Terriccio Tassinaia. A mix of Cabernet and Merlot balances the boldness of Dijon’s vinaigrette.
