Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6

One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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