Recipe Overview
Why you’ll love it: This asparagus ribbon salad with beets and burrata relies on a few quality ingredients that shine together — fresh asparagus, earthy beets and creamy burrata make a simple yet elegant dish.
How long it takes: 10 minutes
Equipment you’ll need: vegetable peeler, measuring cup
Servings: 1
Summer is salad season, and this asparagus ribbon salad is a standout. It’s elegant, visually striking, and full of bright, fresh flavors. The dish is simple to prepare but has the texture and character to impress at lunch or as a starter.
Asparagus Ribbon Salad
You don’t need many components when you have tender asparagus, roasted beets, and burrata. Each ingredient brings something essential: the asparagus provides a crisp, green base; roasted beets add sweet earthiness; burrata contributes a luxuriously creamy center that blends beautifully with the vegetables.
Burrata is a fresh Italian cheese with a firm mozzarella shell and a soft, creamy interior. When torn into the salad, it melts slightly into the ribbons of asparagus and complements the beets perfectly.
A light vinaigrette is all the salad needs. A blend of olive oil, white balsamic vinegar, Dijon mustard and a touch of honey creates a balanced dressing that enhances the sweetness of the beets and the brightness of the asparagus without overpowering the burrata.
Serve this salad immediately so the burrata is at its best and the asparagus stays tender-crisp. It works wonderfully as a light lunch for one or scaled up for entertaining.
Note: If you need guidance for roasting beets, look for a simple method — roast until tender, peel, and slice or cube before adding to the salad.
Jennica Said:
“I made this tonight and it is amazing!!! I’m always looking for a new salad and this is such a unique delicious one! I’ve never had burrata, but now I’m in love.”
More Salad Recipes
Asparagus Panzanella Salad
Chopped Greek Salad
Kale and Pear Salad with Yogurt Dressing
Lentil Waldorf Salad
Asparagus Ribbon Salad with Beets and Burrata
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)
Instructions
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To make asparagus ribbons, hold a stalk by the base. Starting about 1 inch from the end, run a vegetable peeler away from you toward the tip to create long ribbons. Pile the ribbons on a serving dish.
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In a small cup, whisk together olive oil, white balsamic vinegar, Dijon mustard and honey. Season with salt and pepper to taste. Pour the vinaigrette over the asparagus ribbons and toss gently to coat.
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Add the roasted beet and torn burrata to the salad. If you like, finish with an extra drizzle of olive oil and a sprinkle of salt and pepper.
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Serve immediately.
Notes
- Increase yield: Easily multiply the ingredients to serve a larger group — this scales well for gatherings.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.