Golden Beet, Apple, Burrata, Arugula Salad

BURRATA!

Have you guys had burrata ever? Yes? Good. No? FOR SHAME. Go get some asap and give it a try — I'll just say "you're welcome" in advance. YOU'RE WELCOME. What is burrata, you ask? Burrata is like most things that come in little packets: love and sunshine and unicorns in a delicious little envelope. You could call them happy pellets. Love buckets. Party pouches. I'm open to more names.

But really: burrata is basically mozzarella on steroids. They took mozzarella, mixed it with cream {CREAM!!}, and wrapped that mixture in a pure fresh mozzarella sheet. You essentially have little mozzarella bombs that would work very well in lieu of paintball pellets. Don't quote me on that. Maybe just stick to slingshots. They'd be GREAT in sling shots! Just make sure to sling shot them straight at my mouth so I can enjoy the burrata because IT. IS. PHENOMENAL. If you like cheese and cream, both of which I love in abundance. Yes, I'm that person that puts heavy cream on my cereal if/when/always the situation arises. Sorry/NOT SORRY.

With your little happy sacks of burrata, you're gonna make this simple salad that cannot go wrong. Roast some golden beets {how darn pretty are beets? SO darn pretty!}, slice some apples {I used honeycrisp}, add it to some arugula with the burrata and a light dressing of lemon juice, honey, and olive oil. That's really it, plus a bit of pepper if you like it! Now that I'm writing this, I think you should add whatever nuts float your boat. I'm in a pecan kind of mood {like on top of these waffles? Yes please!}, but you could make your favorite work here, too! I'll also admit that I ate this for breakfast with a fried egg on top. I don't regret one moment of it. Fried eggs on veggies = bomb.com. Literally. Internet explosion!

My favorite part of this salad is the array of texture. You have your leafy greens — arugula. I'm all over it. You'll feel healthy! Then, you have a crunch — APPLE! and nuts, if you go that way. It's fall, and you can't not enjoy a crisp, flavorful, juicy APPLE! Throw that sucker in there! Then, you have the beets — which I consider to be a fairly medium texture. They're not too hard, but they're not squishy, so you have a solid mouthful of food! Finally, the burrata. The burrata is soft and gentle and will listen to all of your problems... wait. That's something/body else. BURRATA is soft and creamy and ready to coat all of your other ingredients in a rich, filling, unoffensive layer that will have you cherry-picking the salad bowl for more burrata. Don't say I didn't warn you!

Golden Beet, Apple, Burrata, Arugula Salad

• Author: by Mary
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 3 large golden beets
• 1 large apple {I used honeycrisp}
• 4 cups fresh arugula, or other green
• 8 oz. burrata cheese
• ¼ cup freshly squeezed lemon juice
• ¼ cup olive oil
• 1 Tbsp honey
• freshly ground pepper

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Instructions

1. Preheat the oven to 400 F. Chop the greens off of the beets as close to the root as you can. Scrub and rinse the beet, but do not remove skin. Wrap each beet individually in foil, and place them on a baking sheet. Bake for 45-55 minutes, or until fork-tender. This will depend on the size of your beets, so check at 35 minutes to assess their progress.
2. When the beets are done, unwrap and allow to cool considerably. When they're cool enough to handle, use a paper towel to gently wipe off the skin. Discard. Slice the beets into ½" sections.
3. Using a mandolin or a knife, very thinly slice the apple.
4. Arrange the beets, apple, and burrata (pull apart into smaller pieces) on the arugula. Combine the lemon juice, olive oil, and honey in a separate bowl and mix well before pouring over the salad. Toss, season with fresh ground pepper, and serve immediately.

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