Golden Beets and Burrata Salad

Golden Beets and Burrata Salad

4 fresh golden beets

Pinch sea salt

1-2 tablespoons blood orange olive oil

Fresh thyme

Drizzle champagne mimosa vinegar

1 Burrata Mozzarella

Trim the greens, and tops and bottoms of each beet. Rinse well. Place the beets in a large saucepan and add water to cover with a pinch of salt. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. When tender, place pot under running cold water until beets are cooled. You can test if the beets are done with a toothpick or the point of a small knife.  Do not overcook the beets. The skins can now be easily peeled off the beets. Slice the beets. 

In a skillet, add a little blood orange oil on medium-low heat.  Place the beet slices in the skillet and warm on both sides about a minute. Add the fresh thyme. Sprinkle some champagne vinegar and turn the beets around.  Remove skillet from heat.

In a large place, add your favorite greens at the bottom, then place the beet slices around the greens on the plate.  Top with Burrata and a drizzle of oil. 

Creamy Burrata

My two favorite foods in one plate, with my favorite oil and vinegar! Don't try this without the Burrata... I don't recommend it!

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Alba’s Cream-Free Butternut Squash Soup

Butternut Squash Soup 

5 cups vegetable or chicken broth

1 1/2 cups frozen pearl onions

4 cups frozen diced butternut squash

Pinch nutmeg

Pinch cumin

1/2 teaspoon Raz el Hanout spice (optional)

Pinch red pepper flakes

Freshly ground pepper

Drizzle basil olive oil

 

Pearl Onions

In a thick bottom pan, add the broth, onions, and butternut squash on medium high heat.  When it boils, reduce heat to medium-low.  Cook until tender, about 15-20 minutes. Add the spices a minute or two before soup is ready. Reduce heat to low heat; place your smart stick (immersion blender) in the pan and blend until creamy.  Taste for seasoning, adjust if needed.  Place the smart stick again in the soup and blend for a few more minutes even if the soup is already creamy.  It will make it stay creamy.

Serve warm in bowls with a drizzle of basil olive oil.

Butternut Squash

No cream, no butter, no cheese; LOTS of flavor, all from the pantry and freezer to your plate!

Tip: If your soup is too thick, simply add a little more broth.  If the soup is too brothy, let it cook down on higher heat, remembering to stir as it thickens. 

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