Restaurants here in Michigan are presently closed for indoor dining, and it is too cold for outdoor dining, so they are limited to take away only. It has been a tough year for restaurants, but one of our favorite restaurants, SheWolf in Detroit, was named restaurant of the year by the magazine Hour Detroit. That is a pretty fantastic accomplishment, considering that the restaurant was forced to close for months. We are very particular about where we go when dining out, especially when it comes to Italian cuisine, and SheWolf is one of our favorites.
After living in Italy for many years, we know what good Italian is supposed to taste like. I am a pretty darn good Italian cook myself, so there is nothing worse than going out for dinner and not enjoying the meal. One of the few Italian restaurants we frequent regularly is SheWolf.
SheWolf’s menu is predominantly contemporary Italian, with several Roman specialties. They make all of their bread and pasta in-house use freshly milled grains, and their pasta dishes are fantastic if I say so myself.
Although I tend to order my favorite Pasta alla Gricia every time we visit, I like to try out different appetizers. On our last visit, I ordered this roasted beet salad with burrata. It was absolutely delicious, and my only complaint was that it was way too large for one person. Thankfully my husband finished more than half of my order, or I never would have gotten through it.
This would be a great light lunch served with crusty bread or a lovely starter for special meals with family and friends to share.
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture, and it is typical cheese of Apulia, Italy.
If you cannot find burrata, then I’d suggest using buffalo mozzarella imported from Italy, or even a fresh mozzarella would work. I chose a mix of colored beets for appearances, but plain old red beets work just fine.
- 6 Medium Beets, (3 Red and 3 Red If Possible)
- Arils From 1 Small Pomegrante
- 1/3 Cup Lightly Toasted Pistachios
- 3 Tablespoons Fresh Oregano Leaves
- 2 Tablespoons Fresh Mint
- 1 (8 Ounce) Ball Burrata
- 2 Tablespoons Extra Virgin Olive Oil
- Cracked Black Pepper
- 1/3 Cup Olive Oil
- 2 Tablespoon White Balsamic Vinegar
- 1 Tablespoon Honey
- Salt & Pepper
- Preheat oven to 375 degrees F.
- Lay a large piece of aluminum foil on a baking sheet.
- Wash the beets and place beets on the foil.
- Fold the foil over to make a package and seal edges.
- Bake until fork tender 1 to 1 1/2 hours. (Depends on freshness and size of beets)
- Cool, then peel the beets and cut into 1 1/2-inch cubes.
- Place in a bowl with the pomegranate arils, oregano and mint leaves, and pistachios and toss to mix.
- Mix the dressing ingredients in a separate bowl until well blended.
- Pour the dressing onto the beets and toss.
- Place the beets in a shallow bowl and place the burrata in the center.
- Drizzle the burrata with the extra virgin olive oil, and season with cracked black pepper.
- Serve at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 6mgSodium: 223mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 5g