Warm Tomato and Beet Salad with Burrata

Name: Warm Tomato and Beet Salad with Burrata | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: Watercress; 1 pint of mini tomatoes, halved; 1/4 cup pomegranate arils; 1/4 cup olive oil; 1 1.75-ounce package kale microgreens; 8 ounces burrata cheese, room temperature and sliced; Salt and pepper; Salt and pepper; 1 pound roasted beets, thinly sliced; 2 pounds heirloom tomatoes, thinly sliced; 2 tablespoons champagne vinegar; 2 tablespoons olive oil

KitchenAid Chef

Serving

4

Ingredients

Watercress

1 pint of mini tomatoes, halved

1/4 cup pomegranate arils

1/4 cup olive oil

1 1.75-ounce package kale microgreens

8 ounces burrata cheese, room temperature and sliced

Salt and pepper

1 pound roasted beets, thinly sliced

2 pounds heirloom tomatoes, thinly sliced

2 tablespoons champagne vinegar

2 tablespoons olive oil

Step by step

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.