Asparagus Ribbon Salad with Beets & Burrata – with VIDEO
This asparagus ribbon salad with beets and burrata doesn’t have a long list of ingredients – they are not necessary when the ingredients are this flavorful and fresh!
Summer – the season of delicious salads. For me, salad season is year round. I love salads. I love that they can complete a meal or BE a meal. I love the flexibility and endless possibilities they offer.
This asparagus ribbon salad is the crown jewel of all salads. She’s a classy gal. She’s not only beautiful but she has depth and character. She is certainly is a head-turner.
A long list of ingredients isn’t needed when that list includes asparagus, beets and burrata.
If you’re not familiar with burrata, you need to head on over to your grocery list and add it to the items you want to purchase. It’s solid fresh mozzarella on the outside, but when you break it open, you find a mixture of mozzarella and cream. It has a soft texture that’s perfect for
this salad everything. The creamy center of the burrata mixes with the asparagus ribbons and the beets.
You hardly need dressing but I like to use one of my favorites – a combination of vinegar, olive oil (of course), Dijon and honey. It’s the perfect combo of sweet and tangy. If you don’t feel like messing with a vinaigrette (but it is really easy), this salad would be perfectly tasty with a splash of vinegar and oil with a sprinkle of salt and pepper.
Do you know what you’re having for lunch yet? I can think of one thing that’s sounding pretty great.
PS: If you need it, I have a tutorial on how to roast beets. Don’t forget to watch the video for this recipe.
Make this Asparagus Ribbon Salad today!
More salads to impress:
I love how beautifully this salad presents. Try these salads, too.
- 8 thick stalks of asparagus, rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon white balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon honey
- salt and pepper to taste
- 1 small beet, roasted, peeled and sliced or cut into chunks
- 1-2 ounces burrata, torn into bite-sized pieces
- To cut the asparagus into ribbons, hold by the base. Starting about 1-inch from base and moving the peeler away from you, run the vegetable peeler towards the tip of the asparagus. Pile asparagus onto a serving dish.
- In a small measuring cup, mix together olive oil, balsamic vinegar, mustard, and honey. Taste and add desired salt and pepper. Mix until combined and then pour over asparagus ribbons and toss to coat.
- Add beets and burrata to salad. If desired, drizzle with a little more olive oil and sprinkle with additional salt and pepper.
- Enjoy immediately.
- You can easily triple, quadruple, etc. this salad to accommodate larger groups.
Nutrition Information:Yield: 1 Serving Size: 1 salad
Amount Per Serving: Calories: 258Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 735mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 15g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He hasn’t tried this yet!
Changes I would make: None at all!
Difficulty: Pretty easy!
**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.