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Categories: Appetizers, Salads

Beet and burrata salad

Beet and burrata salad
Anne Cusack / Los Angeles Times

Over the years as a chef, I've become fixated with understanding the intricacies of various ingredients, but I'd never given horseradish a second thought until fairly recently, when I became obsessed with the horseradish cream that my friend Suzanne Tracht ... Read more

Total time: 1 1/2 hours | Serves 4
Note: Silverton recommends serving the salad with thinly sliced raisin walnut bread, toasted and drizzled or brushed with extra-virgin olive or walnut oil, then cut in half on an extreme bias. Baby beet greens are sometimes attached to small beets at the market, and can be found at select vendors at farmers markets; Silverton prefers Scarborough Farms and Maggie's Farm.

Beet dressing

  • 1 tablespoon plus 1 teaspoon minced shallots
  • 1 tablespoon fresh squeezed lemon juice
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoons plus 1 teaspoon whole-grain Dijon mustard

Step 1In a medium bowl, whisk together the minced shallots, lemon juice, vinegar, salt and pepper. Slowly whisk in the olive oil, then the mustard. This makes about one-third cup dressing. Cover and refrigerate until needed, up to 5 days. Whisk again to emulsify before using.

Roasted beets

  • 1/2 pound beets (preferably large)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons kosher salt
  • Pepper
  • Beet dressing

Step 1Adjust the oven rack to the middle position and heat the oven to 400 degrees.

Step 2To cook the beets, trim and discard the tops of the beets and scrub thoroughly. Pat the beets dry with paper towels and place them in a baking dish large enough to fit them in a single layer. Drizzle the beets with the olive oil, season them with the salt and pepper to taste and toss to coat the beets with the seasonings. Cover the dish with foil and place it in the oven to cook the beets until they can be easily pierced with a knife, about 1 hour. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will arise from the baking dish, and set the beets aside until they are cool enough to the touch. Rub the beets with a clean dish towel to remove their skins and cut the beets into one-fourth-inch cubes. Toss with enough dressing to coat.


  • 1/4 cup minced shallots
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon walnut oil
  • 8 cups tiny beet tops, or similar greens, such as baby arugula
  • 12 walnut halves, lightly toasted and tossed in walnut oil and salt, then broken up into pieces
  • 4 (2-ounce) balls, or 2 (4-ounce) balls burrata cheese
  • Prepared beets
  • Freshly grated horseradish

Step 1In a medium bowl, whisk together the minced shallots, lemon juice, vinegar and salt. Slowly whisk in the olive oil, then the walnut oil. This makes about three-fourths cup dressing for the salad; more than is needed for the remainder of the recipe. Cover and refrigerate until needed, up to 5 days. Whisk again to emulsify before using.

Step 2In a large bowl, toss the beet greens and walnuts with enough dressing to barely coat. Taste and adjust the seasonings if desired.

Step 3To serve, divide the salad among four plates. Place 2 ounces of burrata (use either one 2-ounce ball with the top of the skin removed or half of a 4-ounce ball) in the center of each plate. Divide the beets, piling them evenly over the cheese (use a large soup spoon to scoop up the beets and press them tightly into the spoon, then invert the spoon carefully over the cheese to mound the beets on top.) Grate fresh horseradish over the top of each and serve immediately.

Each serving:
Calories 453; Protein 13 grams; Carbohydrates 12 grams; Fiber 2 grams; Fat 40 grams; Saturated fat 12 grams; Cholesterol 45 mg; Sugar 6 grams; Sodium 424 mg.
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