![](https://cdn.statically.io/img/www.allrecipes.com/thmb/tmGOMnFXqlbD1oaGGYr_ICeAL7g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9021293-92b06604aef34399a4fbfed6221c266d.jpg)
Ingredients
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2 medium beets
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1 medium eggplant
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4 tablespoons rapeseed oil, divided, or more as needed
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1 pinch flaked salt
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1 medium fresh zucchini, thinly sliced
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salt and freshly ground black pepper to taste
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2 cloves garlic, crushed and finely chopped
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4 sprigs parsley, chopped, or more to taste, divided
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1 (4 ounce) ball burrata, torn
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8 slices sourdough bread, or more to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
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Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
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Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
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Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
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Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.
Nutrition Facts (per serving)
416 | Calories |
21g | Fat |
44g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 416 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 33% |
Cholesterol 20mg | 7% |
Sodium 489mg | 21% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 9g | 30% |
Total Sugars 8g | |
Protein 13g | 27% |
Vitamin C 51mg | 57% |
Calcium 90mg | 7% |
Iron 4mg | 24% |
Potassium 802mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.