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.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.