Angelini Beet Salad Recipe

Ingredients for Angelini Beet Salad

• Red Beets
• 1/4 cup blood orange juice
• Sea Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil
• 5 ounces baby greens
• Burata Cheese
• Fresh Chives

How to Make Angelini Beet Salad

1. Preheat oven to 350°F (175°C).
2. Wash and trim 1 pound of beets. Wrap each beet individually in aluminum foil.
3. Roast beets in the preheated oven for 1 hour, or until tender when pierced with a fork.
4. Remove beets from oven and let cool slightly. Once cool enough to handle, peel the beets.
5. Using a mandoline or sharp knife, thinly slice the peeled beets.
6. In a small bowl, whisk together 1/4 cup blood orange juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
7. Slowly drizzle in 2 tablespoons extra virgin olive oil while whisking constantly to emulsify the dressing.
8. Place the sliced beets in a medium bowl and toss gently with 1-2 tablespoons of the blood orange vinaigrette.
9. In a separate large bowl, toss 5 ounces baby greens with 1-2 tablespoons of the vinaigrette.
10. Divide the beets into four portions.
11. Arrange the beet slices on four plates, creating small piles on each plate.
12. Top each beet pile with one-fourth of the baby greens.
13. Divide 8 ounces of burrata (or fresh mozzarella) into four portions. Place one portion atop each salad.