Burrata with Roast Beets, Plums, Fennel and Watercress

By Vanessa Larson
February 14, 2016
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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

Serves: 2

  • 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
  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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