Arugula Salad with Roasted (Grilled) Beets, Grilled Apricots and Burrata Cheese
A similar salad first inspired us last summer when we spent time in Venice Beach, California. The grilled apricots are so delicious. For an extra indulgence, feel free to wrap the apricots and burrata cheese with prosciutto.
4 medium beets, well washed (have aluminum foil and cooking spray on hand)
2 tablespoons white balsamic vinegar
2 tablespoons shallots, chopped
1 teaspoon fresh basil, chopped
1 tablespoon honey or agave
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 cups fresh arugula
1/4 cup toasted hazelnuts, coarsely chopped
4 apricots, pitted and sliced in half
4 ounces burrata cheese, cut into ½ inch pieces
Preheat grill to medium high.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets in the middle of the foil and wrap the foil over the beets. Place beet packet on the grill grate. Cook 30 minutes, or until beets are very tender, turning a few times with tongs during the cooking process. Allow beets to cool about 10 minutes before slicing.
Once the beets have been removed from the grill, prepare the rest of the salad.
Whisk together the dressing ingredients (vinegar through salt and pepper).
Prepare apricots for the grill by coating lightly with cooking oil spray. Place on grill for about 2 minutes cut side down, then flip and cook on the other side for about 1 minute and remove promptly from grill.
Slice the beets into four quarters or cut those quarters in half for 8 small bites. Toss the arugula, and hazelnuts in a large bowl with the vinaigrette. Mound the salad on top of four serving plates. Add the beet pieces as you wish either around the salad or in one spot. Place two apricot halves on each plate and place the burrata cheese on top of the warm apricots. Serve immediately.
Per Serving: 260 Calories; 20g Fat (2g Sat); 4g Protein; 20g Carbohydrate; 8.5g Sugars; 4g Dietary fiber; trace Cholesterol; 74mg Sodium.