Tomato, Beet and Burrata Salad

Tomato, Beet and Burrata Salad

Okay, so I have been seeing people post about spirit animals for the last couple of weeks. Personally, I have no idea what my spirit animal would be. I draw a blank even thinking about the topic. But if a meal could be a spirit animal, I hit the nail on the head. Seriously, this salad is light yet filling, complete with savory and sweet, and who can resist creamy burrata cheese? Am I right or am I right? It’s got all my favorite Italian inspired elements – cheese and pesto – plus, a sweet surprise with the beets and balsamic. I could probably eat this salad every single day and not get sick of it. Although, I’m sure my waist line wouldn’t appreciate a daily dose of burrata, my taste buds certainly would ;]

Tomato, Beet and Burrata Salad

ingredients:
1 tomatoe on the vine
3 beets, cooked, skins removed
1 ball of Burrata cheese
1/2 cup arugula
pinch flaked salt
¼ teaspoon cracked pepper
1 teaspoon olive oil
1/2 tsp pesto
1 teaspoon balsamic vinegar

Tomato, Beet and Burrata Salad

directions:
Combine pesto and olive oil, and set aside. Slice the burrata cheese into ½ inch this slices, and arrange on a platter. Drizzle half of the pesto oil over the burrata slices.

Slice the beets into wedges and toss with a little olive oil, balsamic, salt and pepper. Arrange on the platter.Cut tomatoes into wedges, arrange on the platter with a pinch of flaked salt. Toss the greens in the remaining pesto oil and top the salad. Sprinkle with freshly cracked pepper.

Tomato, Beet and Burrata Salad

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