Ingredients

The following ingredients have 4 Servings
  • 1 lb red beets (trimmed of their stems and ends cut off)
  • 1 lb golden beets (trimmed of their stems and ends cut off)
  • 1 tsp orange zest
  • 3 tbsp champagne vinegar (or white wine vinegar)
  • 3 tbsp orange juice (fresh)
  • 1 tsp Kosher salt
  • ½ tsp black pepper (freshly ground)
  • 4 tbsp extra-virgin olive oil
  • 6 oz baby arugula
  • 1 lb burrata (in water, or fresh mozzarella)
  • 1 cup pecans (chopped, toasted)

Instruction

  • Preheat the oven to 400F.
  • Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
  • Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
  • In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
  • Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
  • Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
  • Season with black pepper and serve at once.