Recipe by Chef Kate
This wonderful salad is made with Burrata, a miraculous cheese that is like a ball of mozzarella that is stuffed with mozzarella cream--sort of a mozzarella truffle. is available at several specialty foods stores, and at Whole Foods markets. If you can't find it, use fresh mozzarella. Don't use that rubbery stuff from the supermarket--it won't work in this dish. Adapted from a recipe by chef Gino Angelini at Angelini Osteria.
Top Review by Sydney Mike
I enjoyed this salad very much, & although I couldn't find the burata cheese, I did use a high-quality mozzarella! Also cut the recipe in half, then took Nose's suggestion & used a small bit of lemon juice, adding it to some very flavorful fresh-squeezed OJ! All made for a great taste experience! Thanks for the nice recipe! [Made & reviewed while on tour in Italy with Zaar's current World Tour 4]
- 4 medium red beets (about 1 1/2 pounds)
- 1⁄4 cup blood orange juice, freshly squeezed
- 1⁄4 teaspoon sea salt
- fresh ground black pepper
- 6 tablespoons extra virgin olive oil
- 3 cups baby greens
- 12 ounces burata cheese
- 4 teaspoons fresh chives, chopped
Directions See How It's Made
- Heat the oven to 350 degrees.
- Wrap the beets in aluminum foil and bake them for one hour.
- Unwrap them, cool slightly and peel.
- Slice the beets thin on a mandoline; place them in a medium bowl and set aside.
- To make the dressing, pour the blood orange juice into a small bowl, add the salt and pepper and whisk; slowly whisk in the olive oil in a stream.
- Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.
- In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.
- Divide the beets into four portions; make several small piles of beets on each of four plates and top each pile of beets with one-fourth of the salad greens.
- Divide the burrata into 4 portions, cutting it in half or quarters as necessary and place one portion atop each salad.