Warm Beet Salad with Thunderstorm Celery Leaf and Fried Capers

roastedbeetsalad.recipekimsunee.com

Warm Beet Salad with Celery Leaf, Caper, and Burrata

Yield: 4  |  Total time: 45 min
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Here in the Northwest, the last days of summer have already folded into the first crisp fall days, but I refuse to give up barefoot porch cocktails and al fresco suppers.  I bundle up a little more but still head out to the morning markets to pick up the last of the summer squash blossoms and the newest potatoes, bitter greens, and beets--both golden and chioggia (the fun candy cane striped variety)--gorgeous celery with leaves half as big as the stalk; a local farmer proudly told me he harvested the celery fresh after the most recent thunderstorm, which gives "it extra crunch."  I personally love the leaves and how they add both beauty and flavor to a salad or as a garnish to a big pot of jambalaya.  I also like adding fried capers for a salty crunch to this salad.  They're also good to top pasta or crostini.



ingredients:

  • 3 large beets
  • Extra virgin olive oil
  • Salt, preferably a finishing salt like fleur de sel or Maldon sea salt flakes and freshly ground black pepper
  • 1 cup fresh celery leaves, rinsed and dried
  • 8 ounces fresh burrata or mozzarella
  • 2 tablespoons salted capers, rinsed of salt
  • Garnish: thinly sliced onion


directions:

  1. Preheat oven to 400°. Rinse beets and if they are different sizes, cut into similar size pieces (so they'll cook in the same amount of time) and drizzle with a little olive oil.  Wrap tightly in aluminum foil and place on a baking sheet or ovenproof pan and cook for about 40 minutes or until tender when pierced with a fork.  Let cool enough to handle, then peel, cut into slices and place on a serving platter.  
  2. Slice burrata into 4 to 6 pieces and place around the beets.  Add celery leaves and onion to the beets and burrata. 
  3. Heat about 1 to 2 tablespoons olive oil in a skillet or sauté pan until shimmering and hot but not smoking.  Pat capers thoroughly dry with paper towels.  Fry capers in olive oil, tossing occasionally about 1 to 2 minutes or until capers start to burst open and get crispy.  Remove to clean paper towels to drain and then toss onto beets and burrata and serve at once. 


Date Published: September 6, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

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