Summer salad series: Beet, burrata and chicken make this salad recipe meal-worthy.
Updated: May 22
By Julie Brinkley
With summer upon us, I will be focusing on unique salad recipes.
This recipe uses beets and fresh burrata for a delicious salad my family enjoys as a meal.
Click here to watch a video on how to make it.
WHAT YOU NEED
8 oz. cooked beets, roasted or pre-packaged
2 navel oranges
Handful of Arugula
8 oz. of burrata
1 lb. cooked chicken
Optional: Sourdough toasted
HOW TO MAKE THE DRESSING
¼ cup olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Garlic powder
Chives
Salt and pepper
HOW TO MAKE IT
Roasted or precooked beets can be stored days ahead in refrigerator.
If roasting yourself, wash and peel beets. Then chop and cook in foil tent until tender, about 425 degrees for about an hour.
Season chicken and cook in skillet or use shredded chicken.
* Beef filet or skirt steak are also great protein choices.
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