Viking Cruise Recipe: Beet and Burrata Salad
Fresh seasoal produce makes this salad shine.
Servings: 4 servings
Calories: 273kcal
Ingredients
- 2 medium/large Heirloom Tomatoes
- 4 baby beets
- 1 1b Burrata cheese
- 1 cup fresh baby salad greens or baby arugula
- cherry tomatoes for garnish
- 4 oz Basil Oil can substitute Balsamic vinegar
- 4 fresh basil leaves sliced thinly
- coarse sea salt for garnish
Instructions
- Make Basil Oil one day in advance if using.
- Wash and trim stalk end of beets. Cook over medium heat until fork tender. This can take up to 60 minutes depending on the size of your beets. Drain beets and allow to cool. When cool enough to handle, trim the root end and rub the skins off under cold running water. Cut beets in to 16 uniform wedges.
- Cut Heirloom tomatoes in to 16 wedges.
- Cut Burrata cheese in to 16 wedges.
- Rinse and halve cherry tomatoes and slice fresh basil leaves.
- Spread a few salad greens on the bottom of each serving plate, reserving a few greens to garnish the top of each salad.
- Arrange a wedge of beet, then cheese then tomato together on each plate. Repeat 3 more times. Place a few cherry tomato halves around the plate.
- Lightly spread the reserved salad greens and the sliced basil over the top of the salad. Drizzle with Basil oil or Balsamic vinegar.
- Finish with a sprinkle of coarse sea salt.
- Serve. (Do not refrigerate the tomatoes.)
Nutrition
Calories: 273kcal | Carbohydrates: 5g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg