Spring Burrata And Peas Recipe

Prepare & roast beets

Preheat oven to 400°F (200°C). Trim beet greens close to root and scrub beets well. Wrap each beet tightly in aluminum foil (or place in a covered baking dish) and roast on a rimmed baking sheet for 40–60 minutes, depending on size, until a paring knife slides easily into the center. Remove from oven, unwrap, let cool until handleable, then slip off skins using your fingers or a paper towel. Cut into quarters or bite-sized wedges. Toss roasted beets with a pinch of salt and set aside to cool to room temperature.

Make croutons

Preheat oven to 375°F (190°C) or use the same oven after beets finish. Toss pumpernickel cubes with 2 tbsp olive oil, 1 tsp sea salt and 1 tsp black pepper until evenly coated. Spread in a single layer on a sheet pan and bake 8–12 minutes, stirring once, until crisp on the outside but still slightly tender (pumpernickel can toast quickly). Remove and cool; they will crisp further at room temperature.

Blanch peas

Bring a medium pot of salted water to a boil. Add fresh shelled peas (and snap peas if using) and blanch 1–2 minutes until bright green and tender-crisp. Prepare an ice bath (bowl of ice water). Drain peas and plunge into ice bath to stop cooking and preserve color, about 1 minute. Drain well and pat dry. If using frozen peas, simply blanch 30–45 seconds or warm through and shock in ice water.

Whisk dressing

In a small bowl or jar, combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lemon if you prefer brighter acidity or a pinch more salt.

Toss greens

In a large bowl, combine the baby greens, sliced mint (reserve a few whole leaves for garnish) and chives. Add about half the dressing and gently toss to coat. Add additional dressing to taste but avoid overdressing; the burrata and peas bring creaminess and sweetness.

Plate & finish

Divide dressed greens among 4 plates (or two large plates). Arrange roasted beet wedges and blanched peas artfully over the greens. Break the burrata into two 4-oz pieces and place one piece on each plate (or divide into smaller portions). Sprinkle the grated pecorino or Parmesan lightly over the salad if using. Scatter the pumpernickel croutons around the plate for crunch. Finish with a light drizzle (about 1 tsp per plate) of high-quality olive oil, a little lemon zest over the peas and beets, and the reserved mint leaves and chives. Season with a final pinch of flaky sea salt and freshly ground black pepper. Serve immediately with lemon wedges on the side.