|Golden Beets and Burrata Salad|
4 fresh golden beets
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.