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5 from 1 vote

arugula salad with persimmons, beets and burrata

Author: Pamela

Ingredients

  • 1 bunch baby golden beets greens removed and saved for another time
  • vinaigrette: or don't make a dressing and just drizzle with olive oil, aged white balsamic and salt and pepper
  • 3 Tablespoons sherry vinegar
  • 1 small shallot minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons mild flavored raw honey
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 1/2 cup unrefined cold pressed extra-virgin olive oil
  • 5 ounces arugula
  • 1 persimmon sliced crosswise as thinly as possible
  • 8 ounces burrata
  • 1/4 cup chopped walnuts
  • Maldon sea salt to taste

Instructions

  • Preheat oven to 400 degrees. Scrub beets and place in a pie plate or a baking dish with 1/2 inch of water. Tightly cover with foil and roast beets until tender, about 45-50 minutes. You should be able to insert a paring knife easily into the center of the largest beet.
  • Set beets aside uncovered until cool enough to handle. Peel and slice crosswise as thinly as possible.
  • Make the vinaigrette: whisk together all ingredients until emulsified or shake in a screw top jar.
  • Place the arugula on a platter and drizzle with just enough dressing to coat lightly.
  • Tuck the slices of persimmon and beets throughout the greens.
  • Tear the burrata into bitesize pieces and arrange over the salad.
  • Scatter the walnuts over the salad and drizzle with a little more dressing. You may not need to use all the dressing.
  • Sprinkle salad with a couple pinches of Maldon salt.