Side dishe for 4

Beet Burrata Salad

Name: Beet Burrata Salad
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 tbsp red wine vinegar; 1 tsp dijon mustard; 1 few taps of garlic powder; 1 big handful of chopped chives; salt and pepper to taste (optional); 1 packages (8 oz) cooked beets; 2 oranges; 1 handful arugula; 8 oz burrata; 5 slices white sourdough bread

Sweet beets and oranges pair with creamy burrata, arugula, and crisp fried sourdough in a mustard dressing.

$2.75per serving $$

25 minstart to table

4servings

American Vegetarian Budget Side dishes Lunches No-cook Summer

Ingredients

1/4 cup olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 few taps of garlic powder
1 big handful of chopped chives
salt and pepper to taste (optional)
1 packages (8 oz) cooked beets
2 oranges
1 handful arugula
8 oz burrata
5 slices white sourdough bread

Steps

Whisk the olive oil, vinegar, mustard, garlic powder, salt, and pepper in a small bowl.
Cut the beets and oranges into bite-size pieces and arrange them with the arugula on a platter.
Heat a skillet over medium heat, add the bread, and toast for 3 minutes per side until crisp.
Tear the toasted bread into pieces and scatter it over the beets and oranges.
Place the burrata on top, drizzle with the dressing, and sprinkle with chives.