If you include any dairy in your diet, the addition of burrata, a creamy, fresh Italian cheese, elevates this salad to the next level.

6 beets

sea salt

1 tbsp/15 ml extra-virgin olive oil

Leaves from 2 bunches of beets, roughly chopped


1 tbsp/15 g shallot, finely chopped

2 tbsp/30 ml champagne vinegar

2 tbsp/30 ml fresh orange juice

2 tbsp/30 ml fresh lemon juice

¼ tsp lemon zest

1 tsp/5 g stone-ground mustard

1 tsp/7 g raw honey

sea salt and pepper to taste

¼ cup/60 ml extra-virgin olive oil

2 tomatoes, sliced into 1-inch/2-cm wedges

1 cup/180 g cucumber, half peeled and chopped

Preheat oven to 400°F/204°C. Wash, dry and trim beets. Reserve beet greens. Place beets in a shallow baking dish. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Let the cooked beets cool for 5 minutes. Place a steamer basket in a large pot. Bring a small amount of water to a boil. The water should not come into the basket. Place beet leaves in the basket and steam for 5 to 7 minutes or until soft. Peel the beets by using a paper towel to slide the skin right off. Cut each beet into quarters and set aside.

Make the citrus vinaigrette by mixing all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil. Adjust salt and pepper to taste. Arrange beets, beet greens, tomatoes and cucumbers on 4 separate plates. Sprinkle with sea salt and drizzle with citrus vinaigrette.