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Nutrition Facts
Serving Size 198 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 470 mg 20%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 14 g
Vitamin A 8% Iron 6%
Vitamin C 10% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beets and Burrata with Truffle and Balsamic
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 Lb 1 bunch fresh beets, large in size, tops trimmed and washed thoroughly
8 Oz Bel Gioioso Burrata, liquid drained
1 Tsp Sabatino Tartufi Truffle & Parsley Sea Salt, plus more as needed
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oil, plus more as needed
1/4 cup(s) Central Market 4 Leaf Balsamic Vinegar, plus more as needed
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Place beets into large pot and fill with just enough water to cover beets. Place beets on stove and bring to a rapid simmer.
Cook beets until a knife or toothpick entered into side pierces easily and is soft. Approximately 30 to 45 minutes, depending on size of beets.
Once beets are cooked, run pot under cold water to cool off beets, peel skin off and place beets into bowl.
For assembling salad, dice or slice beets and place a few in each bowl, cut burratas in half and place each half on top of beets.
Season beets and burrata with truffle salt, drizzle each salad with olive oil and balsamic vinegar as needed to taste.
Chef's Note: Season with more truffle salt as needed. I also like to add some thinly chopped shallots to salad for extra flavor.


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