Angelini Beet Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 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

Recipe

• 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.