comment icon 55 more comments That picture of the vibrant juicy beet and orange goodness, slicked with dressing and scooped up with a hunk of creamy burrata on a bite of crispy fried sourdough? That is it. That is where I live. That is what I eat, breathe, and dream about. Thanks for coming, but there is nothing more we need to talk about! Game over. I’ll just be eating this beet and burrata salad from here on out.
What You’ll Need For This Beet and Burrata Salad
Here’s our short and wonderful ingredient list:
pre-cooked beets oranges arugula dressing (homemade or your favorite store-bought) bread (sourdoooough) burrata
Calling this bowl of beauty “a salad” feels not quite right, because if we’re being honest, salads leave a little to be desired sometimes. But this salad – or maybe I should say, this big bowl of fried bread, juicy beets and oranges, quick vinaigrette, and creamy, luscious burrata – leaves exactly nothing be desired. The golden crispy-salty bites of the bread with the cool creaminess of the burrata and every juicy, vibrant, dressing-soaked bite of beets and oranges – it’s the total package. It’s a partial fork-and-knife, partial just-get-in-there-and-grab-that-bread-with-your-hands type of meal, which is my favorite kind. New life rule: salads always need fried bread.
This Salad Makes For Great Leftovers Or Meal Prep
Some words on leftovers (or mainly just one word): YES, you can eat this as leftovers. For max freshness, keep everything separate until you serve it. But for the little bits of leftovers that are already mixed up, I find that the beets and the oranges hold up pretty well after they get tossed with the dressing – maybe 1-2 days. The arugula, as you can imagine, does not. So if you’re going to save leftovers, just freshen them up with a more perky handful of arugula. The fried bread actually does pretty well if you just keep it in a container at room temp for a day or two and pop it back in the toaster / toaster oven / regular oven / skillet to get it warmed and a little crispy again. But really, any of those is going to be a sad stand-in for the real fresh fried bread. I know you don’t really need me to tell you, but where possibly, eat that fried bread right out of the pan.
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More “Salads That Don’t Feel Like Salads” Recipes
Corn, Avocado, and Quinoa Salad with Marinated Tomatoes (the fresh herbs here just take it over the top) The Best Easy Italian Pasta Salad (DANGEROUSLY GOOD!) Chopped Salad Pizza (testing the salad limits in the very best way) Peanut Noodle Salad (noodles on noodles on noodles – yum) 5-Minute Spicy Chickpea Salad (nutritious and easy in 5 minutes)
Want more veggie-forward recipes? Checkout our Plant-Powered series! 4.9 from 19 reviews
1/4 cup olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard a few taps of garlic powder a big handful of chopped chives salt and pepper to taste
(OR, a bottle of your favorite champagne dressing, lemon dressing, or similar) For the Salad:
one 8-ounce package cooked beets 2 oranges a handful of arugula 8 ounces burrata (two 4-ounce rounds) 4–6 slices white sourdough bread
