Our Chef Select Finishing EVOO is crafted with olives that are picked early in the harvest season, resulting in their spicy and bold flavor, giving you a robust and fragrant olive oil that makes everything taste better. Perfect for both seasoned chefs and aspiring cooks, our Chef Select Series helps you squeeze with ease and master your inner chef. Keep scrolling for our CEO's Insight into our new Chef Select Series.
Perfect For: Dipping, Drizzling, and Dressing
Beet & Burrata Salad
INGREDIENTS
- 6 small red beets, cleaned and trimmed
- 5 oz arugula, washed and dried
- 8oz fresh burrata
- Pignoli nuts, for garnish
- ½ large orange, juiced and zested
-
Botticelli Chef Select Finishing Extra Virgin Olive Oil
- Botticelli Balsamic Glaze
- Salt and pepper to taste
PREPARATION
- Bring a large pot of salted water to a boil, then add the cleaned and trimmed beets. Let cook for 20-30 minutes or until fork tender.
- Once cooked, drain and let cool for about 5 to 10 minutes. After a few minutes, place them under gentle running cold water and rub to remove the skins with your fingers.
- Once the skins are removed, slice them in quarters and set aside.
- In a large salad plate, place the arugula down first. Then take the Burrata and use your thumbs, break it open slightly and place in the center of the plate. If your 8oz container had two smaller burrata’s, then do the same with the second burrata ensuring all the cheesy goodness is in the center of the plate.
- Then take the beets and arrange them around the burrata in an even layer and top with pignoli nuts.
- Lastly, pour the orange juice over the salad, squeeze and drizzle some Finishing Extra Virgin Olive Oil and Balsamic Glaze, and top with the salt, pepper, and orange zest. Serve and enjoy!