Description
A visually stunning dish featuring vibrant beet carpaccio, creamy burrata, and a fresh blood orange vinaigrette, perfect for summer gatherings.
Ingredients
Scale
- 2 pieces burratas (250 g each)
- 3 firm, cooked beets
- 1 heavy, juicy blood orange
- 50 g young arugula leaves
- 40 g unsalted, raw pistachios
- 30 g aged Parmigiano Reggiano (24 months)
- 3 tbsp extra virgin olive oil
- Edible flowers (pansies or nasturtiums)
- Pomegranate seeds
- White balsamic vinegar (to taste)
- Guérande sea salt (for finishing)
Instructions
- Thinly slice the cooked beets into fine rounds (about 2-3 mm) and arrange them on your serving plate.
- Prepare the pesto by pulsing together arugula, pistachios, and Parmigiano Reggiano in a food processor; slowly add 2 tablespoons of olive oil until cohesive.
- Make the blood orange vinaigrette by whisking together fresh juice, 1 tablespoon olive oil, salt, pepper, and zest.
- Assemble the dish by cutting burrata in half, placing it atop the beets, and adding pesto and vinaigrette on top.
- Finish with reserved pistachios, arugula, drizzling with olive oil, and garnishing with edible flowers and pomegranate seeds.
- Serve immediately for maximum freshness and enjoyment.
Notes
Make the beets and pesto in advance. Serve immediately after assembly for the best presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg