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Beet and burrata salad with oranges, arugula, fried bread, and creamy burrata on a plate

Beet and Burrata Salad with Fried Bread and Oranges

Beet and burrata salad combines earthy beets, creamy burrata, bright citrus, peppery greens, and crispy fried bread for a fresh, textural dish. It is an easy choice when you want a colorful salad with a balance of creamy, crunchy, and vibrant flavors.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Salad
Cuisine: American
Calories: 452
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • garlic powder, as needed
  • chopped chives, as needed
  • salt and pepper, to taste
Salad
  • one 8-ounce package cooked beets
  • 2 oranges
  • arugula, as needed
  • 8 oz / 225 g burrata (two 4-ounce rounds)
Fried Bread
  • 4-6 slices white sourdough bread

Method
 

Preparation
  1. Combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, chives, salt, and pepper in a jar and shake to make the dressing.
  2. Remove excess liquid from the cooked beets, then cut them into chunks. Peel the oranges and cut them into chunks.
  3. Toss the beets and oranges with the prepared dressing. Add arugula if desired.
Cooking
  1. Heat a generous amount of olive oil over medium-high heat. Fry the sourdough bread slices on both sides until crisp and golden.
Serving
  1. Divide the salad among bowls and serve each portion with a piece of burrata and fried bread.

Notes

Press excess moisture from the cooked beets before combining them with the dressing to help maintain the salad's texture.