Heirloom Tomato and Roasted Beet Salad
This is a simple yet elegant Italian salad from Executive Chef Brando de Oliveira of Florian in NYC that calls for traditional, fresh pulled burrata cheese. For those more adventurous at-home chefs, this dish and any other salad can be kicked up a notch with a simple homemade basil oil in lieu of plain olive oil.
- 10 oz. mixed heirloom tomatoes
- 2 rainbow beets
- 1.5 oz. Burrata
- 7 celery leaves
- market greens (baby kale, mustard greens, basil leaves) to garnish
- basil oil* or olive oil
- Maldon sea salt
Cut tomato into large chunks and slices, think rustic here. Coat tomato in olive oil and sea salt and set aside. Cut tops of beets 1 inch from beet and toss beets in olive oil and sea salt. Roast beets in 425 degree pre-heated oven for 8 to 10 minutes or until just fork tender and chill in refrigerator. Tear the greens and celery leaves by hand into large pieces (approximately 1 x 1 inch or so).
Cut pre-chilled beets in half from top to bottom.
In a large bowl or plate, arrange the tomato and beets and garnish with dollops of the burrata. Drizzle salad with olive oil and season with a pinch of sea salt.
Garnish with the market greens, celery leaves and basil.
Homemade Basil Oil
Blanch 1.5 cups of packed basil leaves in a medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add olive oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)
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