Sardine & Roasted Beet Salad with Burrata

Ingredients

• 2 cans Vital Choice wild Portuguese sardines, drained
• 2 fresh beets
• 1 fresh orange (or grapefruit), sectioned (reserve juice)
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 1 tablespoon white wine vinegar or Vital Choice organic white balsamic vinegar
• Salt and pepper to taste
• 4 to 6 cups fresh baby arugula
• ½ fennel bulb, thinly sliced
• 1 ball fresh burrata cheese (mozzarella or goat cheese can be substituted)

Instructions

1. Preheat the oven to 400º F.
2. Rinse beets, trim the ends and wrap each beet separately in foil. 
3. Place beets on a baking sheet (in case of drips) and roast for 1 hour.
4. Let beets cool completely, then rub off outer skin with a paper towel or scrape it off with a sharp kitchen knife. Cut into wedges and refrigerate until serving.
5. Section the orange or grapefruit: Using a sharp knife, remove the top and bottom peel, including all of the white pith, to expose the flesh. Cutting down the sides from top to bottom, remove the peel completely, so all that remains is the fruit. Carefully cut along the side membranes to remove each individual section of fruit. Reserve the remaining membranes and flesh for the vinaigrette.
6. In a large bowl, whisk together olive oil, vinegar and juice squeezed from orange membrane and flesh. Season to taste with salt and pepper.
7. Add arugula and fennel slices to bowl and toss with vinaigrette.
8. To compose your salad, mound dressed arugula and fennel on the plate and top with orange sections, beet slices, burrata portion and sardine fillets.