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.
More Salads
- Mason Jar Zucchini Noodle Salad with Farro and Mozzarella
- Greek Chopped Salad
- Orzo Salad with Yogurt Dill Dressing
- Asparagus Panzanella Salad with Homemade Croutons
- Kale and Pear Salad with Yogurt Dressing
- Spring Salad with Rosé Vinaigrette, Asparagus, and Grapefruit
Asparagus Ribbon Salad with Beets and Burrata
Ingredients
- 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
Instructions
- 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.
Notes
- You can easily triple, quadruple, etc. this salad to accommodate larger groups.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this tonight and it is amazing!!! I’m always looking for a new salad and this is such a unique delicious one! I’ve never had burrata, but now I’m in love.
I’m so happy to hear you liked this salad! Thanks for taking the time to come back and leave a comment! :)
I’m in love with burrata too. ;)
I’d love to try making this salad, however, I’m not sure I can procure burrata. Can you recommend any other soft cheese to substitute, like goat cheese? thank you.
Fresh mozzarella would be the closest to burrata, but goat cheese would also taste great on this salad!
This salad is perfection! I LOVE burrata!