Receta Beet salad with burrata and kale pesto
Ingredients
- 1 pound fresh beets, unpeeled, scrubbed well
- 2 Tablespoons olive oil, divided
- 2 teaspoons fresh lemon juice
- pinch of sea salt
- freshly ground pepper
- 8 ounces burrata cheese
Instructions
Heat the oven to 375 degrees. Rub the beets with 1 Tablespoon olive oil, then wrap the beets well in foil. Place the foil package on a baking sheet and roast the beets in the foil until tender, about 1 hour (large beets will take longer than small beets). While the beets are roasting, whisk together the remaining 1 Tablespoon olive oil, lemon juice, salt and pepper.Remove the beets from the oven, open the foil, and let the beets cool just until you can handle them. Using your fingers, slip the skins from the beets. Dice the beets into 1-inch cubes. Immediately toss the warm beets with the lemon juice mixture. It's important that this step be done while the beets are warm - it helps them absorb the flavors of the dressing.To serve the beet salad, divide the beets onto four plates. Pull the burrata into rough chunks with your fingers and divide it evenly among the plates. Drizzle the plates generously with the kale pesto. Serve immediately.
Details
Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 4 servings