Wintertime Burrata and Roasted Beet Salad
Almost every week for the past few months, I have been batch cooking farro and roasting beets so I can throw together healthy-ish lunches as I'm running out the door in the morning or quick dinners on too-lazy-too-lift-a-finger evenings. (This salad has saved me from many guilt-inducing Caviar orders.) Depending on what's around, I add herbs, greens, fresh cheese, citrus — and toss with a little citrusy and oil. This rendition has burrata, so it wins.
- 1 pound of beets
- 1 ball of burrata
- 6 garlic cloves
- handful of mint, basil, and garlic chives, leaves plucked and turn
- farro, cooked
- good olive oil
- good apple cider vinegar
- good red wine vinegar
- aleppo pepper
For the beets
- Preheat oven to 400 degrees
- Trim and scrub beets, quarter beets; separate and smash garlic cloves. (No need to peel either. Srsly, they will taste great.)
- Spread out parchment paper or tin foil over a sheet pan, pile beets and garlic down the center, leaving a several-inch gap around them.
- Fold up the edges of the tin foil, making a canoe-ish shape. Then, pour over 6 glugs of olive oil, 3 glugs of apple cider vinegar, and sprinkle with salt and pepper. (Several good 3-finger pinches of salt.)
- Using your fingers, close the tin foil, folding or crinkling it closed along the top.
- Roast for 40 minutes, or until a fork easily pierces the beet.
- Remove the garlic and let cool
For the salad
- In a mixing bowl, toss the beets and their oil, farro, and herbs with a couple splashes of red wine vinegar and salt to taste. Depending on how acidic it is, add a bit more olive oil to taste. (You may not need to add much, depending on how much oil went in with the beets.)
- Spread burrata over a shallow bowl or platter. Sprinkle with salt flakes and olive oil. Spoon farro salad over the cheese and finish with a sprinkle of Aleppo pepper.