This recipe is inspired by one of my all-time favorite restaurants in San Francisco: Bar Crudo. Wow is that place good. One of my favorite items on their menu is the Lobster Beet Salad, so I thought it was time to bring it home (vegetarian style). I think that part of the beauty of this recipe is that it can be done with or without lobster, and the beets can be replaced with heirloom tomatoes in the Summer.
Not only is this salad delicious, but is also so easy to make. Most of my prep time on this was spent waiting for the beets to boil (during which I drank wine - tough work). Do that in advance and you can put this baby together in a minute or two for a quick lunch.
5 medium sized beets
handful of pistachios
burrata (trader joe's has a great version - find it in their cheese section)
1/2 shallot minced
1/8 cup red wine vinegar (if you can get your hands on banyuls vinegar it will bring it up a few notches)
1/4 cup grapeseed oil
1 1/2 tsp dijon mustard
1 1/2 tsp water
sea salt to taste
freshly ground black pepper to taste
How To Make it
- Place peeled and cubed beets into a boiling pot of water. Reduce heat to simmer and cook until tender (about 15 minutes)
- Whisk the vinegar, dijon, and water together in a small bowl. Slowly whisk the oils in and finally stir in the shallots.
- Toss half of your dressing with the cooked beets.
- Prepare the salad by placing the dressed beets at the bottom of the dish. Add a few spoonfuls of burrata, and some arugula leaves. Top it all off with some pistachios, additional dressing, salt and pepper to taste.