+
0 (0)

Appetizers, Salads, Vegetarian

Angelini beet salad

Angelini beet salad
Los Angeles Times

If this world were fair and just, somewhere in Los Angeles there would be a statue of Vito Girardi. I can see it now: made of marble, perhaps, but certainly of heroic size. He would stand erect, with one arm ... Read more

Total time: 1 hour, 20 minutes | Serves 4
  • 4 medium red beets (about 1 1/2 pounds)
  • 1/4 cup freshly squeezed blood orange juice
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 6 tablespoons best quality olive oil
  • 3 cups baby salad greens
  • 12 ounces burrata
  • 4 teaspoons chopped chives

Step 1Heat the oven to 350 degrees. Wrap the beets in aluminum foil and bake them for one hour. Unwrap them, cool slightly and peel. Slice the beets thin on a mandoline. Place them in a medium bowl and set aside.

Step 2To make the dressing, pour the blood orange juice into a small bowl, add the salt and pepper and whisk. Slowly whisk in the olive oil in a stream.

Step 3Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine.

Step 4In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing.

Step 5Divide the beets into four portions. Make several small piles of beets on each of four plates. Top each pile of beets with one-fourth of the salad greens. Divide the burrata into 4 portions, cutting it in half or quarters as necessary. Place one portion atop each salad.

Note: Adapted from a recipe by chef Gino Angelini at Angelini Osteria.

HAVE YOU TRIED


Peruvian-style roast chicken with spicy jalapeño sauce
Peruvian-style roast chicken with spicy jalapeño sauce

Dinner rolls
Dinner rolls

Leafless salad
Leafless salad

Duck and okra gumbo
Duck and okra gumbo

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Fava bean purée
Summer Salad with Israeli Couscous
Shrimp dumplings
Chinese-style pork meatballs in broth