Beet and Arugula Salad with Marinated Burrata

Name: Beet and Arugula Salad with Marinated Burrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces burrata (see Note); ½ teaspoon fenugreek seeds; ½ teaspoon black peppercorns; ½ cup plus 1 tablespoon extra-virgin olive oil; 5 thyme sprigs; 1 pound baby beets; 4 fresh bay leaves; 1 tablespoon white wine vinegar; Kosher salt; 20 arugula leaves; Juice and finely grated zest of 1 lemon; Fleur de sel, for serving; Freshly cracked pepper, for serving

Servings: persons

8 ounces burrata (see Note)
½ teaspoon fenugreek seeds
½ teaspoon black peppercorns
½ cup plus 1 tablespoon extra-virgin olive oil
5 thyme sprigs
1 pound baby beets
4 fresh bay leaves
1 tablespoon white wine vinegar
Kosher salt
20 arugula leaves
Juice and finely grated zest of 1 lemon
Fleur de sel, for serving
Freshly cracked pepper, for serving

1
Preheat the oven to 400.
2
Place the burrata in a small bowl.
3
In a small saucepan, toast the fenugreek seeds and peppercorns over moderately low heat until fragrant, 2 to 3 minutes.
4
Add 14 cup of the olive oil and 3 of the thyme sprigs and bring to a bare simmer; simmer gently for 3 minutes.
5
Let cool until lukewarm, then pour the infused oil over the burrata.
6
Let the burrata marinate for 1 hour.
7
Discard the aromatics.
8
Meanwhile, in a small roasting pan lined with foil, combine the beets with the bay leaves, vinegar, 2 teaspoons of salt, 12 cup of water, 1 tablespoon of the olive oil and the remaining 2 thyme sprigs.
9
Cover with foil and roast until the beets are tender, about 30 minutes.
10
Uncover and let cool briefly.
11
Peel the beets and cut them into bite-size wedges.
12
In a small bowl, toss the beets with 1 tablespoon of the olive oil and season with salt.
13
In a medium bowl, toss the arugula with 1 tablespoon of the olive oil and season with lemon juice.
14
Arrange the beets on plates.
15
Tear the burrata into pieces and set them beside the beets.
16
Top with the arugula and lemon zest.
17
Sprinkle the salads with fleur de sel and cracked pepper, drizzle with the remaining 2 tablespoons of olive oil and serve.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces burrata (see Note), ½ teaspoon fenugreek seeds, ½ teaspoon black peppercorns, ½ cup plus 1 tablespoon extra-virgin olive oil, and more.

Yes, Beet and Arugula Salad with Marinated Burrata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!