[Winter Meal Planning] Roasted Golden Beet and Burrata Salad

This Roasted Golden Beet and Burrata Salad with Grilled Peach, Candied Walnuts, Crispy Shallots, Arugula, and Tangerine Dressing by James Beard Award-winning chef for Best Chef: Southwest, Chef Andrew Black, is the perfect addition to your winter meal planning menu. 

Ingredients

• 2 large golden beets
• 6 oz. burrata cheese
• 4 grilled peach halves
• ¼ cup candied walnuts
• 2 crispy fried shallots
• 1 cup arugula
• 1 tsp. honey
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper, to taste
• ¼ cup olive oil
• ¼ cup tangerine dressing

Directions

Roasted Beets:

1. Preheat the oven to 400°F.
2. Place beets in a baking dish. Drizzle with olive oil, add fresh thyme sprigs, one garlic clove, and season with salt and pepper. Cover tightly.
3. Roast at 400°F for 15 min., then lower the temperature to 220°F and cook until the beets are tender when pierced with a knife (approximately 1–1.5 hours).
4. Remove the beets from the oven, peel them while still warm and slice into wedges. Set aside.

Grilled Peaches:

1. Cut peaches into halves and remove the pits.
2. Season the peaches lightly with salt and pepper.
3. Grill over an open flame or on a grill pan until charred and softened.
4. Drizzle with honey and slice for serving.

Candied Walnuts:

1. Combine 1 cup granulated sugar and 1 cup water in a saucepan. Simmer until reduced by half to form a simple syrup.
2. Toss walnuts in the syrup, then spread them on a baking sheet.
3. Bake at 325°F until crispy, about 10–12 min. Let cool.

Crispy Shallots:

1. Thinly slice shallots and toss them lightly in cornstarch.
2. Heat oil in a deep pan to 325°F. Fry shallots until golden brown.
3. Remove and drain on a paper towel.

Assemble the Salad:

1. Arrange the roasted beets, grilled peach slices, burrata and arugula on a serving platter.
2. Scatter candied walnuts and crispy shallots on top.
3. Drizzle with tangerine dressing and garnish with rosemary sprigs.
4. Serve immediately.