Beet & Burrata Salad
2 large red beets or 2 bunches of baby beets
¾ cup extra-virgin olive oil, plus extra for roasting beets
½ cup balsamic vinegar
1 garlic clove, minced
1 shallot, minced
16 oz. container pre-washed baby arugula
1 head of radicchio, sliced
2 navel oranges, peeled and cut into chunks
¼ cup pistachios, toasted
Four 4 oz. Burrata balls
To roast beets:
Preheat oven to 350°F. Scrub beets and place on a sheet of heavy-duty foil. Lightly coat beets with 1–2 tablespoons of olive oil, salt and pepper, wrap tightly with foil and bake on a cookie sheet for 1.5 hours for large beets (baseball size) or 50 minutes for small beets. Allow to cool then peel and cut into ½” cubes.
To make vinaigrette:
Add ¼ cup of balsamic vinegar, garlic, shallot, 1 teaspoon salt, ½ teaspoon black pepper, and ¾ cup olive oil to blender and blend until smooth. (Dressing can also be whisked in a bowl.)
In a large bowl, add arugula and sliced radicchio, and toss with vinaigrette. Divide among 4 plates. Arrange beets, oranges, pistachios, and burrata on top.