Tuesday, March 24, 2015: Roasted Beets With Blood Orange Vinaigrette And Burrata By Chef Gabe Bertaccini

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Roasted Beets With Blood Orange Vinaigrette And Burrata

Ingredients

Servings: 6-8

Vinaigrette

2 tablespoons Champagne vinegar or white wine vinegar

2 tablespoon blood orange juice

2 teaspoons minced shallot

1 teaspoon whole grain mustard

6 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

Salad

1 large fennel

2 pounds small golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered

1 cup radish sprouts

Preparation

Vinaigrette

Combine vinegar, lemon juice, and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Salad

Preheat oven to 375°. Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a 13x9x2" baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover (careful of the steam); let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper. Top burrata with beets; drizzle remaining vinaigrette from bowl over.