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!
1small beet, roasted, peeled and sliced or cut into chunks
1-2ouncesburrata, 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.
Video
Notes
You can easily triple, quadruple, etc. this salad to accommodate larger groups.