This beet and burrata salad is a definite show stopper, yet so easy to make! The beet dressing is made with the beet juice, tahini, almond butter and greek yoghurt. It's not only eye-catching, it's also healthy!
Using a pressure cooker, add water to the bottom of the pot and place your red (darker color) beets in the water.
Place a steamer rack on top of the dark beets and place the light colored beets on top to prevent the darker beets from bleeding onto the lighter beets.
Pressure cook for 20 minutes until beets are soft.
Using saucepan.
Using a saucepan, add water to the bottom of the pot and place your red (darker color) beets in the water.
Place a steamer rack on top of the dark beets and place the light colored beets on top to prevent the darker beets from bleeding onto the lighter beets.
Steam for 45-60 minutes until beets are soft, making sure there is sufficient water in the pot to prevent drying out.
Dressing.
Boil the beet liquid down to the required amount needed for the dressing. This results in a brighter, more concentrated liquid.
Cool the beet liquid.
In a blender, combine all the ingredients for the dressing.
Blend ingredients.
Cool the dressing in the refrigerator. This will allow the dressing to thicken.
Decorate the plate with the dressing and drizzle the dressing onto the salad just before serving.
Video
Notes
Cooking the beets and making the salad dressing can be made the day before.