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Tomato & Beet Burrata Salad

Tomato & Beet Burrata Salad


1 lb baby beets

1 lb ripe tomatoes

1 1/2 C arugula

2 balls burrata cheese

salt & pepper, to taste

1 T olive oil

1 T white Balsamic vinegar

1 T shredded basil leaves


Remove the beet greens and reserve for another use. Quarter beets and place in a steamer basket over rapidly boiling water. Cover and cook until tender, about 15 minutes. Allow beets to cool; remove and discard skins.

Scatter the arugula on a serving platter. Quarter tomatoes and arrange on arugula, alternating with beets. Place the burrata balls in the center of the plate. Season to taste with salt and pepper. Whisk together oil and vinegar; drizzle over the platter. Garnish with basil. Yield: 2 to 4 servings.

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