Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette

Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
Learn more about Chiogga Beets Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips