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Burrata and Beet Salad with Truffle Vinaigrette

Burrata, prosciutto and golden beet salad with tomato and a truffle vinaigrette.
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We ordered takeout the other day from a local restaurant and a salad with a truffle vinaigrette was on the menu, and I thought it was such a great idea so I re-created my own version.
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Truffle Vinaigrette:
-2 TBSP @latourangelle truffle oil.
-1 tsp olive oil.
-1/4 cup of any type of white wine vinegar.
-1 TBSP of shaved shallot. (I used the zester.
-1/2 tsp sweetener @splenda.
-1/8 tsp salt.
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For the salad:
-Burrata  @murrayscheese
-A mix of gold and red beets.
-prosciutto.
-Cherry tomato.
-Arugula.
-finishing salt. @jacobsensaltco
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This is a great #ketovegetarian plate if you leave off the prosciutto.
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To cook the beets:
-peel the beets and slice them in to about 1/3 inch slices. Steam for about 10-12 mins, until soft enough to cut with a butter knife but still a a little firm.
-Put them in to an ice bath for 2 mins and then lay them out on a plate with a paper towel on it and refrigerate for at least 10 mins before serving.
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#lowcarbideas #beetsalad #burrata #burratacheese #burratalovers #proscuitto #truffle #truffleseason #truffleoil #trufflesauce #beets #beet #capresesalad #caprese #ketoideas #ketomeals #plating #platinggoals #kitchn #foodphotographyandstyling #foodstyling #ketofood #ketoideas #saladgoals #cheesygoodness #cleanketo #cleaneatingrecipe #glutenfree #vegetarianmeals

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