Beet, Brûlèed Grapefruit, and Burrata Salad

This fall salad from Bon Appetit magazine will make it to my Thanksgiving table.

Serves 8

2 Ib. red and golden beets, root ends trimmed

2 Tbl white balsamic vinegar

1/2 tsp kosher salt

1/4 tsp black pepper, plus more for garnish

1/4 cup extra virgin olive oil

2 large (14 to 16 oz.) grapefruits

1 large orange

1/4 cup turbinado sugar

2 (4-oz.) burrata cheese balls, torn (about 1 cup)

1/2 cup torn fresh herbs (such as basil and mint)

1/4 cup chopped salted roasted pistachios

Directions:

Preheat oven to 300°F. Line bottom of a large Dutch oven with parchment paper; add beets. Tightly cover Dutch oven with aluminum foil, and cover with lid. Bake until beets are easily pierced using a paring knife, 1 hour and 30 minutes to 2 hours.

Uncover Dutch oven, and let cool about 15 minutes. Peel beets; discard skins. Cut beets into - to ¼-inch-thick slices; set aside.

While beets are baking, whisk together vinegar, salt, and pepper in a small bowl.

Whisking constantly, gradually add oil until vinaigrette is emulsified, about 1 minute.

Set aside. Whisking constantly, gradually add oil until vinaigrette is emulsified, about 1 minute.Set aside or refrigerate until ready to use.

Line a large baking sheet with foil. Slice ½ inch from tops and bottoms of grape-fruits; following the shape of grapefruit, cut away and discard peel and white pith. Do the same procedure to the orange.

Slice peeled grapefruits and orange into ¼-inch-thick rounds. Place in even layer on paper towels; cover with additional paper towels. and press firmly to dry. Place grapefruit slices in single layer on prepared baking sheet. Sprinkle sugar over grapefruit slices in a thick, even layer. Working in a circular motion, use a kitchen torch to pass a flame over top of each grapefruit, holding torch 1 to 2 inches away until sugar is caramelized and melted into a glossy, crackling sheet, 1 to 3 minutes total. (Alternatively. use a large nonstick skillet, see Note.) Set aside, and let cool slightly. about 5 minutes.

Arrange roasted beets and brûléed grapefruit, oranges on a large platter; top with burrata pieces, herbs, and pistachios. Whisk vinaigrette quickly to combine; drizzle over salad. Garnish with flaky sea salt and additional black pepper.

To make a head -Store cooked beets in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before serving. Vinaigrette can be stored in airtight containers for up to one week in the refrigerator.

serving.

Note-To caramelize grapefruit slices on the stovetop: Heat a large nonstick over medium-high. Place ¼ cup turbinado sugar in a small bowl. Working quickly, dip dried grapefruit slices in bowl to coat one side with sugar; place grapefruit slices, sugared side down, in heated skillet.

Cook, undisturbed, until sugar is deep amber and caramelized, about 2 minutes.

Remove from skillet using a silicone spatula, and transfer to a baking sheet.

Set aside, and let cool slightly, about 5 minutes. You can also broil the grapefruit under the broiler.