A pet peeve of mine is when someone says "I don't like salad". There are SO MANY ways to make a salad, some ways are boring and tasteless (think iceberg lettuce and an old tomato with ranch dressing...), and some ways are super yummy. I like to think that my salads fall in to the super yummy category. Because, life is too short to eat boring salad.
So here is one of my yummy salads.
I found this amazing burrata cheese from a local valley cheese maker (how amazing is that? I love the valley). Burrata cheese is a soft cheese made from mozzarella and cream. It is soft, creamy, light, and so delicious. Because it is made from cow's milk, this is not vegan and I really can't think of a vegan substitute.
This cheese is amazing, but can only be found reliably at the farmers' market in Halifax, so in a pinch, I'll substitute goat cheese and it's still quite delicious but definitely not the same.
- Burrata cheese at room temperature (or soft plain goat cheese). One piece of burrata will serve 2-4.
- Arugula or mixed greens
- 4-5 Beets (red or golden)
- 1/2 cup chopped Walnuts
- Basil, fresh and chopped
- Olive oil
- Balsamic vinegar, or even better, balsamic reduction
- Salt and pepper to taste
- Preheat oven to 375F.
- Clean your beets and place on a large piece of aluminum foil on a baking tray, drizzle with olive oil and sprinkle with salt.
- Wrap the beets up in the foil and crimp the sides closed with your fingers.
- Roast in the oven until tender. This could take anywhere from 25-40 minutes depending on how big the beets are and how fresh they are. Start checking around the 25-30 minute mark, you'll know they are done if you can pierce them easily with a fork.
- While they are roasting, toast your chopped walnuts either in the oven for 4-6 minutes (make sure they don't burn) or in a toasted oven at 350. Set aside.
- When the beets are tender, remove them from the oven and let cool until you can peel the skins off with your fingers. Cut in to bite sized pieces.
- Now, you're ready to assemble your salad: place a couple handfuls of greens in a bowl, top with beets, walnuts, basil, and lastly your burrata cheese (or crumbled goat cheese). Drizzle with olive oil and balsamic, then sprinkle with salt and pepper.
- Enjoy! (and then try to tell me you don't like salads!!)