Beet, Tomato & Burrata Stacked Salad

This salad is a little messy to make but it’s well worth it!

Before we begin, I want you to know that there is no real format for pulling this all together. The burrata is best torn according to the size needed for each stack. This is one of those recipes that you will have to use your creativity to stack together and the flavors work no matter which way you stack the beets, tomatoes, cheese and salad. Promise.

Time to have some fun.

Burrata means “buttered” in Italian. It’s that rich. What it really is, though, is fresh cheese at its best. At first glance, burrata resembles a ball of mozzarella. But upon further scrutiny, it’s clear that this round of cheese is softer, and indeed, when cut, has an interior that spills out, revealing soft, stringy curd and fresh cream. If you’re a lover of mozzarella, ricotta, or really anything that’s straight up creamy, this cheese is so what you want.

Now lets pull together this stack salad! Enjoy!

Beet, Tomato & Burrata Stacked Salad

Ingredients:

• 6 oz fresh mesclun salad mix
• 6 large tomatoes cut in wedges
• 12 baby beets
• 2 large balls of burrata, cut in half to make 4 halves (you will need to cut the pieces according to the size needed to each stack)
• 1/4-cup olive oil
• 1/4-cup balsamic vinegar
• 2 tsp. course sea salt

Directions:

1. Heat the oven to 400 degrees
   Wrap each beet loosely in a piece of tin foil and place the wrapped beets on a baking sheet and roast for 30-40 minutes.
   Let the beets cool enough to handle and then use a paper towel to rub the skin of each beet away. Cut the beets in half and set aside.
2. Lower the oven to 325 degrees
   Place the sliced tomatoes on a baking pan and drizzle with olive oil and a sprinkle of salt. Bake for 15-30 minutes until they start to soften.
   Let tomatoes cool enough to handle before making the salad stack.
3. In the meantime, in a small saucepan, bring the balsamic vinegar to boil. Stirring constantly, cook the vinegar until reduced by half.
   Remove from the heat and set aside.
4. To assemble the salad: Place 1 beet half on a plate then stack with 1-2 tomato wedges then 1 beet half followed by a piece of burrata and then top with a few mesclun salad leaves. Repeat to make 6 stacks.
5. Drizzle salad stacks with balsamic reduction, a little olive oil and a sprinkle of sea salt then serve.