Beet Salad with Kumkuats and Burrata

Beet Salad with Kumkuats and Burrata

Beet Salad with Kumkuats and Burrata

Nutrition at a glance

  • Beets are high in phytonutrients and antioxidants.  The antioxidant profile of beets is fairly unique as they are high in a substance called betalain, a phytonutrient shown to provide antioxidant support, reduce inflammation, and detoxify.
  • Beets are high in fiber, as well as the b-vitamin folate, and the minerals manganese and 
  • potassium.Kumkuats are native to the Asia-Pacific region.  They are typically eaten whole, and contain Vitamin C.
  • Burrata is an Italian cheese that is fairly high in fat.  Its outer shell is made of mozzarella, while its inner portion is made of a combination of mozzarella and cream.

With any dish, like a good training plan, it’s important to identify the main objective, then follow up with how you’ll go about supporting that objective to achieve the end goal.  For example, if you are training for for an endurance event, how do you best build endurance-specific fitness while incorporating strength or functional workouts that’ll enhance that fitness?  When I create a recipe, I generally have an idea of what I am trying to accomplish, but it’s how I get there that shape shifts through the creation process, as I try to synchronize individual parts to create a whole.  This beet salad with kumkuats and burrata is the perfect example.

I knew I wanted a beet salad – making the beets themselves the marque.  To enhance the overall flavor, I wanted a few ingredients that could speak for themselves, but would not overpower and steal the show.  Kumkuats provide really nice citrus tanginess to offset the earthy flavor of beets, and when sliced super thin, provide just enough tang and texture without overbearing.  Not to mention, everyone loves to use tiny fruits with weird names.  It’s important to keep the ratio of beets to kumkuats in check.  Adding kumkuats to a point will balance and enhance overall flavor, but beyond that point will add an amount of citrus that becomes distracting.  The burrata adds creaminess to the dish, and the microgreens some freshness.  You can usually find microgreens available in a couple different mixes.  I found a mix that had an herbaceous quality to it, adding additional fresh flavor.  If you can’t find microgreens, consider using something like arugula and chopping it very fine.

Textures play a role in creating a dish, too.  This dish has a good balance of textures, but is missing anything with a hearty crunch.  That is something to consider.  You could add a few nuts, which would compliment both the burrata and beets well, or a crunchy vegetable like jicama (just throwing ideas out, here).

In all fairness, the inspiration for this dish did not come entirely from within.  Last Friday night I ate dinner at Areal restaurant prior to an outdoor surf movie screening put on by ZJ’s Boarding House on the lawn at the Victorian House – an event series that always indicates summer awesomeness has arrived.  Areal now stands in the open-air, large patio space that was once home to World Cafe, in Santa Monica.  It was the first time I’d eaten at the newish restaurant, and ordered this beet salad (amongst other things).  I found the food to be quite good, especially the duck sausage pizza.  This was particularly pleasing to me as Areal is actually the closest restaurant to where I live, about a 2 block walk, and the prices were pretty reasonable (by Los Angeles / outdoor dining on Main St. standards).  On the other hand, driving by at certain times has lead me to believe the scene is somewhat questionable – but I’ll leave that for another day.


  • 3-4 red beets, topped and quartered
  • 3-4 yellow or golden beets, topped and quartered
  • 2-3 kumkuats, sliced very thin (kumkuats are eaten with the skin on – so do not peel)
  • 1 ball burrata cheese
  • 1 clove garlic, minced
  • about 3/4 cup micro greens
  • Balsamic vinegar
  • Olive oil, salt, and pepper

Total time: about 25 minutes

Serves 4

Boil the beets in a large pot until soft when pierced with a knife – about 15 minutes.  Remove from heat and drain.  Remove outer skin from beets (I generally do this under cool running water by holding a beet quarter in two hands between my thumbs and fingers.  Firmly pressing the skin with your thumbs should remove the skin fairly easily.  If not, cook the beets slightly longer).

Cut beets into 1 inch pieces, transfer to a mixing bowl, and allow to cool.  Drizzle with a tablespoon of olive oil, add the minced garlic and sliced kumkuats, season with salt and pepper and stir to combine.  Spoon beets onto serving plates, pull apart burrata and place over beets.  Top with microgreens, drizzle with balsamic vinegar, and season with additional salt and pepper.


Recipe ID: 1185

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Beet Salad,Burrata,Cooking,Kumkuats,Recipes