Beet Salad with Dijon Vinaigrette and Mozzarella

METHOD:

1. Cut the tops off the beets and coat them with a thin layer of olive oil. Season lightly with salt and pepper and wrap them in a piece of aluminum foil

2. Place in a 375°F degree oven for one hour. After 45 minutes, start checking to see if they are done. You should be able to pierce them easily with a paring knife

3. Remove the beets from the oven and use a clean kitchen towel or paper towel to scrub off the skin. It should come off very easily

4. Cut the beets into ¼” medallions and set in the fridge to cool. Meanwhile, cut the heirloom tomato into ½” pieces, taking care not to lose too much of the seeds

5. To make the vinaigrette, start with the Dijon, sugar, and a pinch of salt

6. Add the vinegar and start whisking while you add the oil, pouring in a thin, steady stream. We are looking for an emulsion. If the dressing is too thin for your liking, add more oil. It is important to note here that we are using a neutral oil, not olive oil, which is very flavorful and can add an unwanted bitter element

7. When you are ready to plate, take the ball of Burrata and lightly open it with your thumbs by pulling out from the center. Place it in the middle of the plate

8. Toss the beets and tomatoes in the dressing very lightly, trying not to break anything up. Spoon the mix around your Burrata

9. Roll up your pieces of basil, chiffonade, and sprinkle on top. Season with salt and pepper

Recipe presented by Breville