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
Ingredients
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1
ball burrata, cut into 6 pieces
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3
medium beets
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3
plums, cut into slices
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1 bunch
watercress
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1
fennel bulb, shaved into thin slices
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1 teaspoon
chives, minced
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1 tablespoon
lemon juice
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1 tablespoon
white wine vinegar
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2 tablespoons
olive oil
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1 teaspoon
honey
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1 pinch
maldon sea salt
Directions
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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.
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Place watercress, plums, fennel and beets in a medium salad bowl.
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Mix together chives, lemon juice, vinegar, olive oil and honey in a small bowl to form the dressing. Taste and adjust as needed.
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Toss salad with dressing and sprinkle with salt. Top with burrata and serve with crusty bread if desired.
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