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Warm Tomato and Beet Salad with Burrata
KITCHENAID12Ingredients
30Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 Tbsp. champagne vinegar
- 2 lb. Heirloom tomatoes (thinly sliced)
- 1 lb. beets (roasted, thinly sliced)
- salt
- pepper
- 8 oz. burrata cheese (room temperature and sliced)
- 1.75 oz. microgreens (kale)
- 1/4 cup olive oil
- 1/4 cup pomegranate arils
- 1 pt. tomatoes (mini, halved)
- watercress
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Directions
- Pour vinegar and oil in a large non-stick skillet over medium heat and bring to a simmer. Add tomatoes, beets, salt and pepper to taste; cook until just heated through, about 1-2 minutes. Arrange and stack tomatoes, beets, burrata, and microgreens vertically on a plate. Finish with an olive oil drizzle and pomegranate arils. Serve on a bed of watercress and halved mini tomatoes.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium790mg33% |
| Potassium1290mg37% |
| Protein21g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber8g32% |
| Sugars20g |
| Vitamin A80% |
| Vitamin C100% |
| Calcium50% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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