Advertisement

Angelini beet salad

Time 1 hour 20 minutes
Yields Serves 4
Angelini beet salad
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.

Adapted from a recipe by chef Gino Angelini at Angelini Osteria.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.