Ingredients
Vinaigrette
- 2 tablespoons Champagne vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot
- 1 teaspoon whole grain mustard
- 6 tablespoons hazelnut or grapeseed oil
- Kosher salt and freshly ground black pepper
Salad
- 2 pounds small golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered
- 4-5 large fresh basil or sorrel leaves, cut crosswise into 1/2" ribbons
- 1/4 cup coarsely chopped toasted hazelnuts
Description
Each Of The Components In This Indulgent Salad Can Be Prepared A Day Ahead, Making It A Great Choice For Potlucks.
Bon Appetit Magazine
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