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Origins in Parisian Charm: Cafe Campagne and its Vibrant Beet Burrata Salad
Imagine stepping off the bustling sidewalks of Seattle, just a stone’s throw from the lively Pike Place Market, and finding yourself transported to a quaint corner of Paris. The story of Cafe Campagne unfolds as a beloved French bistro, a timeless institution dedicated to serving authentic, classic French fare, perfectly encapsulated by dishes like their vibrant Beet Burrata Salad.
Cafe Campagne isn’t just a restaurant; it’s an escape, a genuine slice of France nestled in the heart of the Pacific Northwest. Established decades ago, Cafe Campagne has consistently remained a beacon of traditional French bistro dining, known for its unwavering commitment to classic techniques, high-quality ingredients, and a warm, inviting atmosphere. The ambiance is quintessential Parisian—intimate tables, perhaps a zinc bar, and the murmur of conversation, making every visit feel like a cherished moment abroad. The menu is a delightful journey through French culinary staples, from rich confits to delicate crêpes, all prepared with an authentic touch.
During my visit to Cafe Campagne, amidst the charming décor and the comforting aromas of classic French cooking, I had the distinct pleasure of experiencing their Beet Burrata Salad. This wasn’t merely a salad; it was a testament to the beauty of simple, quality ingredients expertly combined. The earthy sweetness of tender roasted beets, contrasting beautifully with the creamy, delicate freshness of the burrata, was perfectly complemented by a light, zesty vinaigrette and perhaps a sprinkle of herbs or nuts for texture. It was a dish that celebrated freshness and balance with every bite.
Savoring that Beet Burrata Salad at Cafe Campagne, I understood that this establishment is more than just a place to eat; it’s a place to experience the unpretentious elegance and culinary integrity of a true French bistro. It’s about respecting culinary traditions, elevating humble ingredients through meticulous preparation, and creating a dining experience that is both comforting and authentically charming.
If you’re looking for an authentic and charming French bistro experience in Seattle, Cafe Campagne a place to savor classic dishes and feel truly transported to Paris, Cafe Campagne is a destination that should be at the very top of your list. It’s a place to experience the genuine tastes and ambiance of France and discover delightful creations like their exquisite Beet Burrata Salad.
A Celebration of Parisian Freshness: Crafting Your Own Vibrant Beet Burrata Salad
To capture the elegant, vibrant essence of Cafe Campagne’s delightful Beet Burrata Salad in your own kitchen, begin with fresh, earthy beets and creamy burrata, and a touch of Parisian inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the refined simplicity at Cafe Campagne.
Embarking on this endeavor is a lesson in appreciating the inherent sweetness of beets and the subtle, creamy notes of fresh burrata. Focus on preparing the beets to perfection and creating a bright, balanced vinaigrette that enhances these core flavors. Start by selecting vibrant beets, a ball of creamy burrata cheese, and the essential components for your vinaigrette, the foundation of this delightful salad.
Consider incorporating elements that reflect Cafe Campagne’s focus on highlighting the best of seasonal and well-sourced ingredients. Roasting the beets will intensely concentrate their natural sweetness. A simple drizzle of good quality olive oil and a touch of red wine vinegar will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the beets and the creamy burrata be the star, perhaps with a sprinkle of fresh herbs or toasted nuts.
Pay close attention to cooking the beets until tender but not mushy. Gently handle the delicate burrata to preserve its creamy interior. The quick emulsification of your vinaigrette should preserve its vibrant flavor. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients into a bright and elegant salad.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the timeless charm and culinary artistry of Cafe Campagne.
Chef’s Notes: Beet Salad with Burrata
• Boost natural sweetness – Roast beets with a drizzle of honey or maple syrup for an extra caramelized flavor.
• Pair with hearty sides – Serve alongside crusty bread or grilled chicken for a complete meal.
• Experiment with fresh add-ins – Orange segments or shaved fennel provide brightness and added crunch.
• Swap pine nuts for nut-free alternatives – Pumpkin seeds or sunflower seeds work just as well.
• Repurpose leftovers creatively – Use roasted beets in grain bowls or blend them into hummus for a flavorful dip.
• Customize the vinaigrette – Add a splash of balsamic vinegar or lemon juice for a different acid profile.
• Try different greens – Swap arugula for baby spinach or mixed greens to suit your preference.
• Enhance burrata texture – Tear the cheese at the last minute to keep it soft and creamy.
• Use golden beets for a colorful twist – Their milder sweetness contrasts beautifully with the vinaigrette.
• Serve slightly chilled for peak freshness – Allowing the salad to rest for an hour lets flavors meld beautifully.
Beet Salad with Burrata
Get ready to be dazzled by our Beet Salad with Burrata—an explosion of color, creaminess, and bright tang! Picture sweet-roasted beets kissed with fresh thyme, tossed in a zesty Dijon vinaigrette, then layered atop peppery arugula and crowned with luscious burrata and crunchy pine nuts. This beauty comes together in just over an hour and can be prepped ahead for ultimate ease. Perfect for weeknight dinners, brunch spreads, or summer gatherings, it’s a showstopper that feels elegant yet is delightfully simple. Your guests will think you’ve been working all day!
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Ingredients
- Roasted Roots
1½ pounds small red beets scrubbed and trimmed
2 tablespoons white wine vinegar
3 tablespoons water
1 teaspoon kosher salt
- Bright Vinaigrette
1 small shallot finely minced
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
- Salad Components
5 ounces baby arugula
8 ounces burrata torn into pieces
¼ cup toasted pine nuts
- Alternative Ingredients
Beets: swap with golden beets or pre-cooked vacuum-packed beets
White wine vinegar: replace with apple cider vinegar or rice vinegar
Shallot: use finely diced red onion or green onion
Dijon mustard: substitute whole grain mustard or spicy brown mustard
Burrata: swap for fresh mozzarella or soft goat cheese
Arugula: replace with baby spinach or mixed spring greens
Pine nuts: use toasted walnuts almonds, or pecans
Olive oil: substitute avocado oil or mild-flavored canola oil
Thyme: replace with rosemary or oregano sprigs
Kosher salt: use sea salt or table salt reduce amount by half
Directions
- Roast Roots – Preheat the oven to 375°F (190°C) and place the cleaned beets in a shallow baking sheet. Drizzle with vinegar, sprinkle salt, add water and thyme, then cover tightly with foil. Roast until a knife slides through easily, about 50 minutes. (Pro tip: rotating the pan halfway ensures even cooking.)
- Cool Peel Beets – Remove foil and let beets sit 5–10 minutes to cool slightly—this preserves their bright color. Gently rub skins off with a paper towel; the friction helps release the skins without wasting flesh. Quarter or sixth the beets depending on size, then toss them in any pan juices to lock in flavor.
- Whisk Vinaigrette – In a mixing bowl, combine minced shallot, Dijon, vinegar, and salt. Whisk in olive oil in a slow stream for about 1 minute until the mixture emulsifies into a glossy dressing. (Optional: let the shallot macerate 5 minutes beforehand to mellow its bite.)
- Toss Dress Salad – Add arugula and cooled beet pieces to the bowl with vinaigrette. Gently fold with a spatula for 30 seconds to coat leaves without bruising—they’ll wilt slightly, enhancing texture.
- Plate Garnish – Arrange dressed greens and beets on a serving platter. Tear burrata around the edges and scatter toasted pine nuts over the top. Finish with an extra drizzle of dressing or a few thyme leaves if desired. Serve immediately or chill up to 2 hours for make-ahead ease.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- baking sheet
Notes
- • To boost sweetness, roast beets with a touch of honey or maple syrup.
• Serve alongside crusty bread or grilled chicken for a complete meal.
• Add orange segments or shaved fennel for extra freshness and crunch.
• For a nut-free version, swap pine nuts with pumpkin seeds.
• Leftover roasted beets work well in grain bowls or blended into hummus.
Nutrition Facts
- Serving Size: 1g
- Calories: 320kcal
- Fat: 28g
- Saturated Fat: 9g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 16g
- Cholesterol: 30mg
- Sodium: 450mg
- Potassium: 600mg
- Carbohydrates: 14g
- Fiber: 4g
- Sugar: 7g
- Protein: 10g
- Vitamin A: 1.5IU
- Vitamin C: 8mg
- Calcium: 150mg
- Iron: 2mg
FAQs: Beet Salad with Burrata
Can I use pre-cooked beets instead of roasting them?
Yes! Vacuum-packed or canned beets save time and work well, though roasted beets have a deeper flavor.
How long does this salad stay fresh?
Store in an airtight container for up to two days—add burrata just before serving for best texture.
Can I swap burrata for another cheese?
Definitely! Fresh mozzarella, goat cheese, or feta work well as alternatives.
What’s a good substitute for white wine vinegar?
Apple cider vinegar or rice vinegar provide similar acidity while adding slight sweetness.
Can I prepare the beets in advance?
Yes! Roast, peel, and store them refrigerated for up to three days before assembling the salad.
What’s the best way to toast pine nuts?
Dry-toast them in a skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant.
Can I make this salad vegan?
Absolutely! Omit burrata and add avocado or tofu for a creamy plant-based alternative.
How do I prevent beets from staining my hands?
Wear gloves or rub hands with lemon juice after peeling to remove stains easily.
What drink pairs well with this salad?
A crisp white wine like Sauvignon Blanc or a sparkling citrus-infused water complements the flavors beautifully.
What’s the best way to plate this dish for presentation?
Layer arugula first, arrange beets evenly, then tear burrata over the top, finishing with pine nuts and dressing drizzle.
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