Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb beets
  • 1-2 teaspoons olive oil
  • 1-2 teaspoons balsamic vinegar
  • 2 balls of Burrata cheese
  • 2 lbs heirloom or summer tomatoes
  • a handful of arugula or a 1/2 cup basil leaves, torn or make ribbons
  • pinch flaked salt
  • cracked pepper
  • Garnish: Basil oil (or sub olive oil) and/ or  Balsamic glaze or balsamic syrup
  • 1 cup basil leaves, packed tight (or sub-part Italian Parsley)
  • 3/4 cup light olive oil (make sure it is not bitter!)
  • 1/4 teaspoon lemon juice or white vinegar
  • pinch salt

Instruction

  • Place beets in a pot of salted water and bring to a boil ( If very large, slice in half, for faster cooking). Lower heat, cover, and simmer gently until fork tender ( but not overly soft). Rinse in cold water, or place in an ice bath. You could do this ahead.
  • Blanch basil in a small pot of salted water for 20-30 seconds. Drain and shock with cold water. Pat dry and place in blender with the oil, lemon juice, and a generous pinch of salt. Blend until smooth. Use as is –or alternatively -let this stand 30 minutes (or up to overnight for even more color and flavor!) and then strain. Place a strainer over a bowl, pour basil-oil mixture over, letting it drain, stirring the solids now and then,  pressing with the back of a spoon, to help release more of the oil. Once the oil is extracted place it in the fridge. This will keep for a couple of weeks in the fridge. You can make this ahead. ( Also, you don’t HAVE to strain, if you rather keep the solids in.)
  • Peel the beets (skin should rub right off under running water) and cut into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper.
  •  Slice the burrata cheese into ½ inch this slices, and carefully place on a platter. Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
  • Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
  • This is quite good served with sliced warm baguette or crusty bread.