Golden Beets and Burrata Salad

Golden Beets and Burrata Salad

4 fresh golden beets
Pinch sea salt
1-2 tablespoons blood orange olive oil
Fresh thyme
Drizzle champagne mimosa vinegar
1 Burrata Mozzarella

Trim the greens, and tops and bottoms of each beet. Rinse well. Place the beets in a large saucepan and add water to cover with a pinch of salt. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. When tender, place pot under running cold water until beets are cooled. You can test if the beets are done with a toothpick or the point of a small knife.  Do not overcook the beets. The skins can now be easily peeled off the beets. Slice the beets. 

In a skillet, add a little blood orange oil on medium-low heat.  Place the beet slices in the skillet and warm on both sides about a minute. Add the fresh thyme. Sprinkle some champagne vinegar and turn the beets around.  Remove skillet from heat.

In a large place, add your favorite greens at the bottom, then place the beet slices around the greens on the plate.  Top with Burrata and a drizzle of oil. 
Creamy Burrata

My two favorite foods in one plate, with my favorite oil and vinegar! Don't try this without the Burrata... I don't recommend it!

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