Roasted Beet Salad with Burrata and Jacobsen Sea Salt
Earthy beets, silky burrata, spicy and bitter greens, crisp and briny Jacobsen Pure Flake Sea Salt. This salad is incredible.
1 small bunch golden beets, tops trimmed and rinsed
1 mall bunch red beets, tops trimmed and rinsed
1 cup greek (thick) yogurt
2 bunches arugula
1 container burrata
good olive oil
Bee Local Honey
Jacobsen Pure Kosher Sea Salt
Jacobsen Pure Flake Finishing Salt
Preheat oven to 400 °F. Place unpeeled golden and red beets in casserole dish, with a 1/4cup of water, a drizzle of olive oil and a sprinkle of salt. Cover tightly with aluminum foil and cook in oven for about 1hour. Let beets cool and then peel. In food processor, blend red beets with yogurt, and season with Pure Kosher Sea Salt and lemon to taste. Take the golden beets and slice them into wedges
To serve, place a very large dollop(s) of the yogurt/beet mixture on the serving platter and use the back of a spoon to spread in an even layer on the platter. Place the golden beets and arugula in a mixing bowl, drizzle with good olive oil, a strong squeeze of citrus, and a generous drizzle of Bee Local honey. Then mix and place on the platter atop the beet-yogurt sauce.Tear the burrata and place evenly in and around the platter. Season with Pure Flake Finishing Salt, another drizzle of good olive oil, and serve.