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This Heirloom Tomato, Beet and Burrata Salad with flavorful Basil Oil is not only beautiful, but it is also delicious! Perfect for special gatherings... elegant, healthy and oh soooooooo tasty! 

Burrata salad w/ Tomatoes, Beets and Basil


Description

This Heirloom Tomato, Beet and Burrata Salad with flavorful Basil Oil is not only beautiful, but it is also delicious! Perfect for special gatherings… elegant, healthy and oh soooooooo tasty!


Ingredients

 

  • 2 lbs heirloom or summer tomatoes
  • 1 ½ lb beets, cooked, skins removed
  • 2 balls of Burrata cheese
  • 12 cups arugula or mizuna
  • pinch flaked salt
  • ¼ teaspoon cracked pepper
  • 12 teaspoon olive oil
  • 12 teaspoon balsamic vinegar
  • ½ cup basil ribbons
  • Drizzle balsamic glaze or balsamic syrup- optional

Basil Oil (optional, but delicious!)

  • 4 cups basil, packed (or sub part Italian Parsley) small stems OK
  • 1 cup olive oil
  • pinch salt

Instructions

  1. To make the basil oil (requires overnight) blanch basil in a pot of boiling, heavily salted water for 20 seconds. Immediately strain, place under very cold running water, or an ice bath, until leaves feel cold. Gently wring out and place between paper towels, removing the water. Place in a blender with the oil and a pinch salt. Blend until smooth, careful to turn blender off if you feel it getting hot. Any heat will destroy the gorgeous color. So blend until smooth, stopping if necessary…and either place the blender in the fridge, or place the oil in a bowl, and let sit 6 hours, or overnight in the fridge. Strain. Using a fine strainer, fit it inside a bowl and pour basil oil over, let it strain, giving the solids a mix now and then or a pressing, to help release more of the oil. I will often place this whole contraption back in the fridge, and let it do this at its own pace. Once the oil is extracted ( about ½ cup) pour it into a bottle with a pour spout, and keep refrigerated. This will keep for a couple of weeks in the fridge.
  2. If skipping the basil oil, substitute a ½ cup of fresh basil ribbons and a balsamic syrup.
  3. To make the salad– slice the burrata cheese, into ½ inch this slices, and carefully place on a platter. Drizzle with a little basil oil. Cut the beets into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper. Arrange on the platter.
  4. Slice the tomatoes or cut them into wedges, arrange them on the platter with a pinch of flaked salt. Toss the greens in a little basil oil (or sub olive oil and balsamic) and scatter over top.
  5. Drizzle the whole platter with basil oil right before serving or a balsamic syrup.
  6. This is quite good served with sliced warm baguette or crusty bread.

Keywords: burrata salad, burrata beet salad, burrata tomato salad, tomato beet salad

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