6 tablespoons best quality olive oil
12 ounces burrata
4 teaspoons chopped chives
1. 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.
2. 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.
3. Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.
4. In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.
5. Divide the beets into four portions. Make several small piles of beets on each of four plates. 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. Place one portion atop each salad.
Each serving: 485 calories; 18 grams protein; 16 grams carbohydrates; 4 grams fiber; 39 grams fat; 15 grams saturated fat; 67 mg. cholesterol; 200 mg. sodium.
Bruschetta with burrata and radicchio marmalade
Total time: 20 minutes
1 pound radicchio, preferably Treviso
4 tablespoons olive oil, divided
5 whole garlic cloves, peeled
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1/2 pound burrata
Freshly ground black pepper
1. Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
2. Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more. Season to taste with salt and perhaps just a little more balsamic vinegar. Remove from heat and set aside. Remove the garlic before serving.
3. Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.
4. Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful). Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.
Each serving: 270 calories; 10 grams protein; 25 grams carbohydrates; 2 grams fiber; 14 grams fat; 5 grams saturated fat; 22 mg. cholesterol; 416 mg. sodium.