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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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