Roasted Beet and Burrata Salad

5 Aug

Okay, I won’t lie. I’ve been on a bit of an eating spree the last few weeks, with little time to make up for it via working out. I’ve also recently gotten involved in a fervent love affair – with beets. Yes. Beets.  They are DELICIOUS.

So, in an effort to turn my diet around, I threw together some chopped roasted beets, avocado, tomatoes, and fresh basil. After cracking open a whole burrata over the salad, I drizzled a wee bit of whatever cheap balsamic vinegar we had in the house, some olive oil, and a few sprinkles of dried herbs over top.

The burrata I used was from Trader Joe’s, purchased mostly out of convenience as I was too lazy to make another trip to a store that would have a better cheese selection.  The cheese ended up being a little too salty and overall extremely mediocre.

Bears. Beets. Battlestar Gallactica.

[Side note] Someone recently asked me if burrata was a type of moldy cheese (i.e., bleu, gorgonzola, etc.).  Burrata is a type of mozzarella… probably the best kind!

Not bad for a quick dinner, but next time I will definitely go to Whole Foods to get some legit Burrata, along with perhaps an aged balsamic vinegar.

Roasted Beet and Burrata Salad

Here’s to getting back on the grind for healthier eating!

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One Response to “Roasted Beet and Burrata Salad”

Trackbacks/Pingbacks

  1. Mario Batali’s Porcini-Rubbed Rib-Eye | AT-AT Everywhere - June 29, 2014

    […] this was more of a me dish than Kevin because it had all of my favorite things in it – roasted beets and burrata, prosciutto, and it even called for pistachios to be sprinkled on top!   And thank you Thomas for […]

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