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Fall

Burrata with Roast Beets, Plums, Fennel and Watercress

by:
February 14, 2016
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Burrata with Roast Beets, Plums, Fennel and Watercress
Burrata with Roast Beets, Plums, Fennel and Watercress
Burrata with Roast Beets, Plums, Fennel and Watercress
Burrata with Roast Beets, Plums, Fennel and Watercress
Photo by Vanessa Larson
  • Serves 2
Author Notes

Creamy, indulgent burrata offsets the sweetness of the beets and plums, and the peppery watercress. This easy salad makes a great simple summer supper. —Vanessa Larson

What You'll Need
Ingredients
  • 1 ball burrata, cut into 6 pieces
  • 3 medium beets
  • 3 plums, cut into slices
  • 1 bunch watercress
  • 1 fennel bulb, shaved into thin slices
  • 1 teaspoon chives, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 pinch maldon sea salt
Directions
  1. Preheat oven to 425. Wrap beets in a foil packet and bake until tender, about 1-1.5 hours. Peel and trim off ends and stems. Slice.
  2. Place watercress, plums, fennel and beets in a medium salad bowl.
  3. Mix together chives, lemon juice, vinegar, olive oil and honey in a small bowl to form the dressing. Taste and adjust as needed.
  4. Toss salad with dressing and sprinkle with salt. Top with burrata and serve with crusty bread if desired.
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