Beet & Burrata Recipe

Name: Altezza Rooftop Bar Chicagos Beet & Burrata Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups frisée (washed and dried); 2 cups roasted beets (mixed red and golden), peeled and sliced into wedges; 2 each tangerines (supreme segments, or peeled and sectioned); 8 oz burrata (room temperature); 1 cup pistachio crumb; 0.25 cup microgreens or small herb sprigs (optional garnish); 0.5 tsp coarse sea salt; 0.25 tsp freshly ground black pepper; 3 oz unsalted shelled pistachios; 0.5 cup panko breadcrumbs; 2 tbsp grated Parmesan; 1 tbsp unsalted butter; 1 tsp olive oil; 0.25 tsp fine sea salt; 0.25 cup extra virgin olive oil; 2 tbsp white wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tbsp minced shallot; 0.5 tsp honey; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Altezza Rooftop Bar Chicago

Time35m

Serves4

Frisée, tangerine, pistachio crumb, italian vinaigrette

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Ingredients

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Salad

6 cups frisée (washed and dried)

2 cups roasted beets (mixed red and golden), peeled and sliced into wedges

2 each tangerines (supreme segments, or peeled and sectioned)

8 oz burrata (room temperature)

1 cup pistachio crumb

1/4 cup microgreens or small herb sprigs (optional garnish)

1/2 tsp coarse sea salt

1/4 tsp freshly ground black pepper

Pistachio crumb

3 oz unsalted shelled pistachios

1/2 cup Panko breadcrumbs

2 tbsp grated Parmesan

1 tbsp Unsalted butter

1 tsp olive oil

1/4 tsp fine sea salt

Italian vinaigrette

1/4 cup extra virgin olive oil

2 tbsp white wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tbsp minced shallot

1/2 tsp Honey

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Pistachio crumb

Toast and chop pistachios

Preheat a small skillet over medium heat. Add the shelled pistachios and dry-toast, shaking the pan frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a cutting board and roughly chop to a coarse texture (small chunks, not powder).

Make crumb

In the same skillet, melt the butter with 1 tsp olive oil over medium heat. Add the panko and cook, stirring, until golden, about 2–3 minutes. Add the chopped pistachios and cook another 30 seconds to combine. Remove from heat, stir in grated Parmesan and 1/4 tsp fine sea salt. Transfer to a bowl to cool completely; the crumb will crisp as it cools.

Italian vinaigrette

Combine white wine vinegar, lemon juice, Dijon mustard, minced shallot, honey, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Whisk or shake to combine. Slowly stream in 1/4 cup extra virgin olive oil while whisking (or add and shake vigorously) until emulsified. Taste and adjust seasoning—if too sharp, add a little more honey; if too flat, add a touch more vinegar or lemon. Keep at room temperature until ready to dress the salad.

Salad assembly

Prepare components: If beets are not already roasted, preheat oven to 400°F (200°C). Wrap whole beets in foil with a drizzle of olive oil and a pinch of salt; roast 45–60 minutes until tender when pierced with a knife. Let cool, peel, and slice into wedges. Alternatively use store-roasted beets. Segment the tangerines (cut away peel and pith, then slice between membranes) or peel and cut into rounds if preferred.

Dress frisée lightly: Place frisée in a large mixing bowl. Add about 2 tablespoons of the Italian vinaigrette and toss gently to coat. Taste and add more vinaigrette sparingly—frisée should be lightly dressed, not saturated.

Plate the salad: Divide dressed frisée among 4 plates (about 1.5 cups per plate). Arrange beet wedges and tangerine segments on top of the frisée, distributing evenly.

Add burrata and crumb: Gently tear the burrata into 4 pieces (or place each whole 2 oz ball atop each salad). Spoon the cooled pistachio crumb over and around the burrata so it sticks to the cheese and greens. Sprinkle microgreens or herb sprigs if using.

Finish and season: Drizzle an additional teaspoon or two of vinaigrette over each plated salad if desired. Sprinkle each portion with a pinch of coarse sea salt (about 1/8 tsp per plate) and a few grinds of freshly ground black pepper. Serve immediately so burrata remains creamy and pistachio crumb stays crisp.