Recipe

Prepare & Cook Beets

1. Preheat oven to 375°F and wash red beets and place in mixing bowl. Season generously with kosher salt, then add canola oil and toss to coat.
2. On large aluminum foil–topped baking sheet, place beets. Fold edges of foil into pouch and crimp to seal. Place tray in oven.
3. After 45 minutes, remove tray and open foil, being careful not to let steam burn you. With paring knife, check that beets are cooked. If knife easily slides in and out, they’re done. If not, return to oven in 10-minute increments, until cooked.
4. Once cooked, open foil and let beets cool for 5 to 10 minutes. With old tea towel or strong paper towel, rub skin off beets and discard. Cut into 1″ chunks or wedges, and set aside.

Make Vinaigrette

1. With paring knife, cut skin and pith off oranges to expose flesh inside. Cut each segment out of its membrane and set aside.
2. In small bowl, squeeze remaining flesh and membrane through mesh strainer, collecting as much juice as possible. Whisk together blood orange juice, pinch of kosher salt and 50 mL of extra-virgin olive oil. Taste and season with more salt if required.

Make Breadcrumbs

1. In medium sauté pan on medium heat, add 100 mL of extra-virgin olive oil. Add breadcrumbs, 5 g of kosher salt and toss.
2. Toast breadcrumbs until golden brown. Remove from pan and let cool on plate. While cooling, finely chop half of mint leaves.
3. Once breadcrumbs are cool, mix in chopped mint. Add mixture to small blender and pulse until crumbs and mint are fine and mixed well.

Pickle Shallots & Beets

1. In small saucepan, combine vinegar, 60 mL of water, 5 g of kosher salt and sugar. Bring to a boil, stirring to dissolve.
2. Peel and slice shallot and place in small stainless steel mixing bowl and pour half of hot pickling liquid over top. Cool remaining liquid.
3. Peel yellow beet, cut in half and slice as thin as possible, ideally with mandoline. Place raw yellow beet slices in cool pickling liquid. Place both pickles in refrigerator overnight.

Assemble Salad

1. Remove burrata from refrigerator 30 to 60 minutes before serving. Stir vinaigrette to mix well and dress the red beets.
2. On plate, place beets in ring, leaving enough room for burrata. Arrange blood orange segments on top and around beets. Place burrata in middle of beets and dress with coarse sea salt and remaining olive oil.
3. Add rings of pickled shallot and yellow beet slices to top of salad and garnish with generous sprinkle of mint breadcrumbs and fresh mint leaves.