Angelini Beet Salad

1. 1

   Heat the oven to 350 degrees.

2. 2

   Wrap the beets in aluminum foil and bake them for one hour.

3. 3

   Unwrap them, cool slightly and peel.

4. 4

   Slice the beets thin on a mandoline; place them in a medium bowl and set aside.

5. 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. 6

   Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.

7. 7

   In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.

8. 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. 9

   Divide the burrata into 4 portions, cutting it in half or quarters as necessary and place one portion atop each salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.