Beet and Burrata Salad with Fried Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad combining roasted beets, oranges, and creamy burrata cheese on peppery arugula, finished with fried bread croutons and vinaigrette. The combination of earthy, sweet, creamy, and crispy elements makes this substantial enough for lunch. Elegant but straightforward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- a few taps of garlic powder
- a big handful of chopped chives
- salt and pepper to taste
- one 8-ounce package cooked beets
- 2 oranges
- a handful of arugula
- 8 ounces burrata (two 4-ounce rounds)
- 4-6 slices white sourdough bread
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1018mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 468mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.