Beet, burrata, and peach salad is peak summer. Fresh peaches, tender beets, burrata cheese all coated with a pesto vinaigrette.
Well hello there my long lost friends!
It has been some time since my last new recipe.
I like to say I took a summer sabbatical from the blog.
It was more like summer was busy between trips, baseball, time with friends, pools, and family hangs.
Not much relaxing sabbatical-ing to be honest.
The other side of it is that since the boom in video content everywhere, sometimes doing this little blog thing feels stagnant or unimportant.
Do not take offense to this if you are out there reading this right now.
I think it may have also had to do with losing my mojo after a few family health incidents back around the holidays.
After that, I was on a little spiral when it came to accomplishing any tasks other than caring for family.
Everybody is healthy for the most part and I am back here dusting off the blog with a beautiful beet, burrata, and peach salad.
Getting back on the horse so to speak. Let’s get down to business.
This salad was supposed to be a panzanella, but I sort of liked it with or without big croutons.
My neighbor dropped off a ton of Michigan peaches.
I made my neighbors peach hand pies.
Added peaches to bbq chicken pizza, and tossed them willy nilly into all my lunch salads.
My peach frenzy has now been brought to the blog.
Here is what you need for the salad:
- a fresh/ ripe peach or two
- a few balls of fresh burrata cheese
- two cooked and peeled beets
- basil vinaigrette
- croutons are optional
- fresh basil is also optional
A little bit of housekeeping first.
I know it is summer and the last thing my fellow beet lovers want to do it roast beets for hours.
You can use the olde Instant Pot to cook the beets without heating your whole house.
I went the lazy way and bought my favorite organic, cooked beets from Meijer’s refrigerator section; Love Beets.
No peeling or dying your hands red whilst burning them at the same time.
Second thing about the recipe.
I have used this basil vinaigrette and just regular jarred pesto for this salad.
Both taste amazing.
The same goes for adding in croutons and fresh basil. If you have it on hand, add it.
The earthy taste of the beets pairs nicely with the sweet peaches and the fresh burrata and basil flavors.
This recipe can be as complicated or as uninvolved as you want it to be.
My advice is choose the easy route, it is still hot and summery outside.
Live your life, be free, and sweaty while eating beet, burrata, and peach salad!
Beet, Burrata, and Peach Salad
Sweet peaches, earthy beets, and creamy burrata tossed together with pesto for a light summer salad.
Ingredients
- 2-3 fresh and ripe peaches
- 3-4 small cooked, peeled, and chilled beets
- 3-4 small balls of fresh burrata
- 2 tbsp extra-virgin olive oil
- 3 tbsp jarred basil pesto
- salt and pepper to taste
- croutons and fresh basil, optional
Instructions
- Remove the pits from the peaches and then slice into moon shaped wedges. Add to a serving bowl or plate.
- Cut the beets into similar wedge-like shapes. Arrange all around the serving platter.
- Tear the burrata into smaller chunks and scatter amongst the beets and peaches.
- Mix the olive oil together with the pesto in a small mixing bowl, to thin it out a bit. Drizzle a few teaspoons of the mixture over the salad. Gently toss to slightly coat.
- Add some micro-greens, fresh basil, or croutons to the top of the salad. Spoon over remaining pesto mixture. Season with salt and pepper.
- Use tongs or large slotted spoons to transfer servings to plates. Mix the salad together and enjoy!
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