Angelini beet salad
Angelini beet salad
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 20 minutes | Serves 4
4 medium red beets (about 1 1/2 pounds) 1/4 cup freshly squeezed blood orange juice 1/4 teaspoon sea salt Freshly ground black pepper to taste 6 tablespoons best quality olive oil 3 cups baby salad greens 12 ounces burrata 4 teaspoons chopped chives

Step 1 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.

Step 2 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.

Step 3Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.

Step 4In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.

Step 5Divide the beets into four portions. Make several small piles of beets on each of four plates. 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. Place one portion atop each salad.

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