Maille Canada

Beet and Burrata Salad with Honey Dijon Vinaigrette

Featuring a handful of ingredients and topped with a tangy Honey Balsamic Vinaigrette, the combination of beets and arugula with fresh burrata create a unique salad great for entertaining!

Beet and Burrata Salad with Honey Dijon Vinaigrette


For the Roasted Beets:

  • 1 ½ pounds (4 medium) red beets, whole
  • 1 medium golden beet, whole
  • 1 cup olive oil
  • 2 tablespoons water
  • Kosher salt and freshly ground pepper, to taste

For the Candied Sunflower Seeds:

  • ½ cup sunflower seeds
  • 1 tablespoon agave nectar
  • Flaky sea salt, to taste
  • For the Vinaigrette:

  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons Maille Honey and Modena Balsamic Vinegar Mustard
  • 1 teaspoon lemon zest
  • 1 garlic clove, grated
  • ¼ cup olive oil
  • Kosher salt and freshly ground pepper, to taste
  • For the Assembly:

  • 4 rounds burrata cheese
  • 3 cups arugula leaves
  • Pomegranate seeds to taste
  • Preparation

    Make the roasted beets: Preheat the oven to 350º. In an 8 ­inch square baking dish combine all the roasted beet ingredients and toss to coat. Cover with tin foil and roast the beets until tender when pierced with a knife, 45 minutes to 1 hour. Allow the beets to cool completely, then peel, and cut the red beets into 8 pieces and finely slice the golden beet.

    Meanwhile, make the candied sunflower seeds: In a small bowl, toss the candied sunflower seed ingredients until well incorporated. Spread into an even layer on a parchment­lined baking sheet. Roast sunflower seeds in the same oven as the beets until golden brown, 8 to 10 minutes. Remove from the heat and allow to cool on the baking sheet. Using your hands, break apart any clumps of sunflower seeds, then set aside.

    Make the vinaigrette: In a medium bowl, whisk together the lemon juice, Maille Honey and Modena Balsamic Vinegar Mustard, lemon zest and garlic clove until smooth. Slowly start to pour in the olive oil, whisking constantly, until all the oil is emulsified and a vinaigrette is formed. Season with salt and pepper.

    Assemble the salad: In a medium bowl, toss the red beets with half of the vinaigrette. Transfer to a platter and top with pieces of torn burrata. Pile the arugula over the beets and burrata. Garnish with the reserved candied sunflower seeds, pomegranate seeds and sliced golden beet. Drizzle the remaining half of the vinaigrette on top of the salad, then serve.

    Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille