3/5/13 - Heirloom & Beet Salad

  • Chef Ryan Mitchell, Flemming's
  • 0


4 oz. Burrata

Pinch dry oregano

Dash truffle oil

Pinch Kosher salt

Pinch white pepper

¼ cup heavy cream


Place burrata, oregano, truffle oil, salt and white pepper into a food processor. Run until the cheese is smooth about 1 minute. Place in a mixing bowl. In a 2nd mixing bowl whip the cream by hand until stiff. Fold in the burrata mixture. Reserve chilled.

Lemon Pistachio Vinaigrette


½ cup Lemon Balsamic Vinaigrette

2 Tbsp. Chopped Pistachios


Combine the dressing with the ¼ chopped pistachios in a food processor. Reserve chilled.

Heirloom & Beet Salad with Truffle Burrata


6 ea. Mini red beets

6 ea. Mini golden beets

2 oz. Pickled red onion

1 Tbsp. Rice wine vinegar

1 lb. Heirloom tomatoes

4 oz. Lemon Pistachio vinaigrette

2 oz. Arugula

4 oz. whipped Burrata

1 tsp. dark balsamic glaze


Cook the beets skin on in boiling water until fork tender. Drain well and chill, remove the skin and cut in half or into 1 ½” pieces. Shave the red onion as thin as possible then soak in ice water for 5 minutes. Drain well then toss with the rice wine vinegar. Cut core out of heirloom tomatoes and then cut into 1 ½” rough chunks. Place pieces in a large mixing bowl with the beets and toss well with the lemon pistachio vinaigrette. Divide the tomatoes and beets on 6 plates making sure to leave some of the dressing still in the bowl. Place the arugula into the same mixing bowl and toss well with the remaining vinaigrette. Place over the beets and tomatoes. Place the onions on the top of the salad. Using 2 large spoons make a quenelle with the burrata then set on the right side of the plate. Drizzle salad and plate with the balsamic glaze.