Local Burrata Recipe
baby arugula, port glazed beets, ciabatta crisps
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
In a small saucepan, combine the cubed beets, port wine, salt, and black pepper. Bring to a simmer over medium heat and cook until the beets are tender and the liquid has reduced to a glaze, about 15-20 minutes. Remove from heat and let cool slightly.
- 2
Make Ciabatta Crisps
Preheat your oven to 375°F (190°C). Slice the ciabatta loaf into thin slices and lay them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10-12 minutes, or until golden brown and crispy. Remove from oven and let cool.
- 3
Assemble the Salad
In a large bowl, toss the baby arugula with a drizzle of olive oil and season with salt and pepper to taste. Plate a generous handful of arugula, then top with the port-glazed beets and a ball of burrata cheese. Serve with ciabatta crisps on the side.
