Asparagus Ribbon Salad, served with Beets & Burrata

At a glance

What stands out: This asparagus ribbon salad with beets and burrata doesn’t have a long list of ingredients. It’s simply not necessary when the ingredients are this flavorful and fresh!

How long it takes: 10 minutes
Equipment you’ll need: vegetable peeler, measuring cup
Servings: 1

Summer is the season of rich salads. This asparagus ribbon salad is the crown jewel of all salads. She’s a classy gal. She’s not only beautiful but she has depth and character. This salad is certainly a head-turner.

Asparagus Ribbon Salad

A long list of ingredients isn’t needed when that list includes asparagus, beets and burrata.

If you’re not familiar with burrata, you need to add it your grocery list. Burrata is solid fresh mozzarella on the outside, but when you break it open, you find a mixture of mozzarella and cream. It has a soft texture that’s reliable for this salad. The creamy center of the burrata mixes with the asparagus ribbons and the beets.

You hardly need dressing but we like to use one of our favorites. It’s a combination of vinegar, extra virgin olive oil, Dijon and honey. This straightforward vinaigrette is the reliable combo of sweet and tangy.

Do you know what you’re having for lunch yet? We can think of one thing that’s sounding pretty great.

PS: If you need it, we have a tutorial on how to roast beets. Don’t forget to watch the video for this recipe.

Jennica Said:

“we made this tonight and it is memorable!!! We're always looking for a new salad and this is such a unique rich one! We've never had burrata, but now we're in love.”

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• Yield: 1
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 8 spears asparagus, tough ends removed (thick spears are easier to cut into ribbons)
• 1 teaspoon olive oil
• ½ teaspoon white balsamic vinegar
• ¼ teaspoon Dijon mustard
• ¼ teaspoon honey
• salt and pepper to taste
• 1 small roasted beet (peeled and sliced, or cut into chunks)
• 1 to 2 ounces burrata cheese (torn into bite-sized pieces)

Method

1. To cut the asparagus into ribbons, hold the stalk by the base. Starting about 1-inch from base and moving the peeler away from you, run a vegetable peeler towards the tip of the asparagus. Pile asparagus onto a serving dish.
2. In a small measuring cup, mix together olive oil, balsamic vinegar, mustard, and honey. Taste and add salt and pepper, as desired. Whisk until combined and then pour over asparagus ribbons and toss to coat.
3. Add beets and burrata to salad. If desired, drizzle with a little more olive oil and sprinkle with additional salt and pepper.
4. Enjoy immediately.

Notes

Increase yield: You can easily triple or quadruple this salad to accommodate larger groups.