Ingredients for Angelini Beet Salad
- 1 pound Red Beets
- 1/4 cup Blood Orange Juice
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 5 ounces Baby Greens
- 8 ounces Burrata Cheese
- Fresh Chives
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How to Make Angelini Beet Salad
- Preheat oven to 350°F (175°C).
- Wash and trim 1 pound of beets. Wrap each beet individually in aluminum foil.
- Roast beets in the preheated oven for 1 hour, or until tender when pierced with a fork.
- Remove beets from oven and let cool slightly. Once cool enough to handle, peel the beets.
- Using a mandoline or sharp knife, thinly slice the peeled beets.
- In a small bowl, whisk together 1/4 cup blood orange juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Slowly drizzle in 2 tablespoons extra virgin olive oil while whisking constantly to emulsify the dressing.
- Place the sliced beets in a medium bowl and toss gently with 1-2 tablespoons of the blood orange vinaigrette.
- In a separate large bowl, toss 5 ounces baby greens with 1-2 tablespoons of the vinaigrette.
- Divide the beets into four portions.
- Arrange the beet slices on four plates, creating small piles on each plate.
- Top each beet pile with one-fourth of the baby greens.
- Divide 8 ounces of burrata (or fresh mozzarella) into four portions. Place one portion atop each salad.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
31g
Fat
70g
Carbs
3g
