Beet Carpaccio with Burrata
SERVINGS 2 to 4
4 medium beets
3 handfuls baby arugula
8 ounces fresh burrata cheese quartered
1 shallot minced
3 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 pinch granulated sugar
If you prefer for the beets to be cooked, go ahead and boil or roast them until knife tender. Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor.
Combine vineger, oil, sugar, shallot, and Dijon in a jar, add salt and pepper, close and shake until well combined. Dip beet into the dressing and taste, adjust flavoring as desired.
Arrange beets, arugula, and burrata on a platter, drizzle with dressing and serve.