Angelini Beet Salad

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

1. Heat the oven to 350 degrees.
2. Wrap the beets in aluminum foil and bake them for one hour.
3. Unwrap them, cool slightly and peel.
4. Slice the beets thin on a mandoline; place them in a medium bowl and set aside.
5. 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.
6. Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.
7. In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.
8. 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.
9. Divide the burrata into 4 portions, cutting it in half or quarters as necessary and place one portion atop each salad.