Beets with Hazelnut Vinaigrette and Burrata

Source: Bon Appetit

Ingredients

• 2 tbsp Champagne vinegar or white wine vinegar
• 1 tbsp fresh lemon juice
• 2 tsp minced shallot
• 1 tsp whole grain mustard
• 6 tbsp hazelnut or grapeseed oil
• kosher salt and ground pepper
• 2 lbs. small golden or candy-stripe beets, tops trimmed
• 2 tbsp olive oil
• salt and pepper
• 2 8-oz round burrata, halved or quartered
• 4-5 large fresh basil or sorrel leaves, cut crosswise into ½″ ribbons
• ¼ cup coarsely chopped toasted hazelnuts

Method

Vinaigrette

Combine vinegar, lemon juice, and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper.

DO AHEAD Can be made 1 day ahead. Cover and chill.

Salad

Preheat oven to 375. Toss beets with oil in a large bowl. Season with salt and cover tightly with foil, and roast beets until tender (a toothpick should slide through easily); about 40 minutes. Uncover (careful of the steam); let stand until cool enough to handle, about 10 minutes. Peel beets, then quarter them.

DO AHEAD Can be made a day ahead. Cover and chill.

Toss beets with ¼ cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper. Top burrata with beets; drizzle remaining vinaigrette from bowl over. Garnish with basil and hazelnuts.

Notes

I cut the beets into bite-size pieces. Put more beets near the side rather than on top of burrata because the color bleeds. Regular beets take longer to bake.