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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 350 degrees. | 2. Wrap the beets in aluminum foil and bake them for one hour. | 3. Unwrap them, cool slightly and peel. | 4. Slice the beets thin on a mandoline; place them in a medium bowl and set aside. | 5. To make the dressing, pour the blood orange juice into a small bowl, add the salt and pepper and whisk; slowly whisk in the olive oil in a stream. | 6. Dress the beets with 1 to 2 tablespoons of the dressing; toss gently to combine. | 7. In a large bowl, toss the baby greens with 1 to 2 tablespoons of dressing. | 8. Divide the beets into four portions; make several small piles of beets on each of four plates and top each pile of beets with one-fourth of the salad greens. | 9. Divide the burrata into 4 portions, cutting it in half or quarters as necessary and place one portion atop each salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	4	pounds		302.6	0.0	67.32	1.7
blood orange juice	1/4	cup	squeezed	302.6	0.0	67.32	1.7
sea salt	1/4	teaspoon		302.6	0.0	67.32	1.7
black pepper			ground	-	-	-	-
extra virgin olive oil	6	tablespoons		302.6	0.0	67.32	1.7
baby green	3	cups		357.0	59.64	23.4675	4.2
burata cheese	12	ounces		302.6	0.0	67.32	1.7
chive	4	teaspoons	chopped	1.2	0.174	0.1308	0.0292

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.