Pour dressing over beet mixture, and garnish with parsley and bay leaf. Let stand 1 hour before serving at room temperature. Salad can be covered and refrigerated for up to 7 days.

Trim the beet greens, leaving about 1 1/2 inches of stem on the beets. Do not trim the root. Gently wash beets under cold running water to remove dirt. Don’t scrub or mar the skin.

Divide the burrata into 4 portions, cutting it in half or quarters as necessary. Place one portion atop each salad. Adapted from a recipe by chef Gino Angelini at Angelini Osteria.

1 small-medium beet (about 1/3 pound)Place the beets in a medium pot and add water to cover. Add the vinegar. Bring to a boil, then reduce heat and simmer for 45 minutes, until tender. Drain and ...

That's why this Beet Arugula Salad recipe is my new go-to favorite. With only 5 ingredients, it's a snap to toss together. And a sprinkling of creamy cheese make's it absolutely delicious.

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.

In the event you don't work in Midtown Manhattan or can't handle the throngs during peak lunch hours, here's a Little Beet winter salad recipe from Becker that you can make at home. No waiting in ...

To make the salad: Combine the sauerkraut, beet stems, shallot, herbs and olive oil in a bowl and mix. Season with lemon juice, salt and pepper, then serve with fresh picked herbs on top.

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.