Beets, Citrus, Stracciatella Recipe

Prepare beets

Trim the beet greens, reserving a small amount if you want to garnish. Peel the beets with a vegetable peeler. Using a mandoline set to a thin setting or a sharp knife, very thinly slice the beets into rounds (about 1–2 mm). Place the slices in a single layer on a large plate or shallow bowl; if stacking, separate layers with parchment to avoid sticking.

Segment the citrus (supremes)

Using a sharp paring knife, cut off both ends of each orange and slice away the peel and pith, following the curve of the fruit. Working over a small bowl to catch juices, cut between the membranes to remove individual orange segments (supremes). Reserve the collected juice from the bowl — this will be used in the dressing.

Make dressing

To the bowl with reserved citrus juice, add the lemon juice (from the 1/2 lemon), white balsamic vinegar, honey, salt, and black pepper. Whisk to combine, then slowly stream in the extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning — add more honey if too tart or a pinch more salt if needed.

Dress the beets

Drizzle about half of the dressing over the beet slices, gently toss or use your hands to coat evenly. Let sit at room temperature for 5–10 minutes so the beets absorb some dressing and citrus aroma.

Assemble plates

Arrange dressed beet slices on individual plates or a large serving platter. Tuck citrus supremes among the beet slices, distributing them evenly.

Add stracciatella and toppings

Spoon the stracciatella cheese in small dollops over the beets and citrus. Scatter chopped toasted hazelnuts or pistachios, torn mint leaves, and optional fennel fronds over the salad. Drizzle remaining dressing lightly over the cheese and beets.

Finish and serve

Finish with a light sprinkle of flaky sea salt and a pinch more freshly ground black pepper. Serve immediately at room temperature so the creamy stracciatella contrasts with the crisp, citrusy beets.