Beet & Burrata Salad Recipe
orange, mint, fennel, toasted pistachios, mostarda gel, aged balsamic, focaccia crostino
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Ingredients
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Salad Base
Dressing
Crostino
Method
Preparation
Prepare the Beets
Roast the beets in a preheated oven at 400°F (200°C) for about 45 minutes or until tender. Let them cool, then peel and slice.
Mix the Salad
In a large bowl, combine the roasted beets, burrata, orange segments, chopped mint, and sliced fennel. Gently toss to combine.
Prepare the Dressing
In a small bowl, whisk together the mostarda gel and aged balsamic vinegar until smooth.
Assembly
Assemble the Salad
On individual plates, arrange the beet and burrata salad mixture. Drizzle with the mostarda gel dressing and sprinkle with toasted pistachios.
Serve
Serve the salad with the toasted focaccia crostino on the side.
