Angelini Beet Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- 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
- 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.
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Reviews
-
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]
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This is very pretty, but the blood orange juice is so mellow-flavored that it wasn't acidic enough to really contrast with the very rich and creamy cheese. I took the salad to a party, and people ate it but didn't exclaim over it. If I tried it again, I might try adding a little lemon juice or mild vinegar to the dressing for more of a contrast.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>