Beet & Burrata Salad with Raspberry Balsamic Dressing


2 bunches beets
2-3 Tbs. olive oil
1 tsp. kosher salt
Aluminum foil
2 Tbs. Darbo raspberry fruit spread
1 Tbs. balsamic vinegar
Freshly ground black pepper
6-8 oz. burrata cheese
1 oz. microgreens


Preheat the oven to 400°F. Separate the beets from the greens and slice a small section off each end. Drizzle each beet with olive oil and sprinkle with a pinch of kosher salt. Wrap the beets individually in aluminum foil and place on a baking sheet. Bake for 1 hour or until easily pierced. Let cool.

Whisk the raspberry fruit spread with the balsamic vinegar. Add freshly ground black pepper to taste. Place the burrata on a serving plate and arrange the beets around it. Drizzle with the raspberry dressing. Top with microgreens and a drizzle of olive oil.

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