Beet & Burrata Citrus Salad with Mignonette Vinaigrette
With all that is going on overseas, it feels weird to be cheery and festive. I haven’t felt like cooking even though cooking (and trying to write) help me process difficult times. But if I have learned from past experience, forcing myself to do something, anything definitely is what helps me cope. Kind of like working out, meditating or journaling does for other people.
So, I am going to give it a shot with this dish and hope it sends some love and light to those in Ukraine. If you are still trying to figure out how to help, World Central Kitchen (by Chef Jose Andres) & Caritas Internationalis is providing hot meals to refugees at the Poland border. Here is where you can donate: World Central Kitchen
Note: Make the mignonette dressing in advance so the flavors and blend together a bit better.
Ingredients
Mignonette Vinaigrette
1 shallot (minced)
1 garlic clove (minced)
1/4 cup red wine vinegar
1/4 cup champagne vinegar
1/2 tsp sea salt
1/4 tsp white pepper
1/2 cup good quality olive oil
Mignonette Vinaigrette
2 golden beets
1-2 red beets
4-6 cups mixed spring greens
1 cara cara orange
1 blood or moro orange
1 navel orange
1/4 cup marcona almonds (toasted)
1 ball of burrata
1/4 cup high quality olive oil
Optional items:
Food processor
Aluminum foil
Method
In a food processor combine the minced shallot, garlic clove, vinegars, white pepper and puree very well. Pour in the olive oil and blend again until well emulsified. Taste for salt and set aside until ready to use. Leave at room temperature for at least 1-2 hours.
Preheat oven to 400 F. Wrap beets in individual sheets of foil and roast until softened (45 min to 1 hr). Allow to cool then peel the skin off the beets. Cut into wedges and set aside.
Supreme your citrus by cutting the skin off the oranges (you can reserve the zest for chicken or marinading) until you reveal the fleshy fruit. Cut along the pith on either side so the fruit will fall right out (Here is a guide I use!). Set aside in a bowl.
Place the mixed spring greens in a shallow salad bowl or serving plate. Leave a well in the middle for the burrata. Begin arranging the beets along the top of the greens then follow with the citrus. Sprinkle marcona almonds on top.
Place the buratta in the center within the well. Drizzle the mignonette vinaigrette on top and then any additional olive oil you may want. Serve immediately with warm crust bread!
