I wanted to create my version of green goddess dressing. I opted for red beets for flavor and color and put all the flavorings that are similar to the original dressing. Got to say, I think this is better than green goddess dressing. No copying this recipe please as it’s going in my cookbook! Burrata cheese is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream giving it an unusual soft texture. This is going to be your favorite stacked tomato salad.
Makes 4 salads
½ cup chopped fresh beets, uncooked, chopped into ½ inch pieces
½ cup sour cream
1 cup mayonnaise
4 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon pepper
1 teaspoon dried tarragon
2 tablespoons finely chopped Italian parsley
2 teaspoons finely chopped basil
½ cup finely chopped chives
2 tablespoons reserved beet water
2 large ripe avocados, seeded
2 large beefsteak tomatoes
1 large ball Burrata cheese
Bring a sauce pot to boil. Add the beets and cook until they are soft and tender, about 15 minutes. Reserve 3 tablespoons of the red beet water. Drain the beets and set aside.
To make the dressing, add the beets, sour cream, mayonnaise, lemon juice, anchovy paste, garlic, salt, pepper, tarragon, parsley, basil and chives to a small food processor. Process until smooth. If you want your dressing thinner, use a little reserved beet juice water to thin out. Refrigerate the dressing for one hour.
Slice the tomatoes into 8 thick slices. Slice the avocado into 8 thick slices.
To make the salad, place one slice of the tomato on a plate, followed by a piece of Burrata cheese, slice of avocado, tomato slice, avocado and then add some Burrata cheese in the center of the avocado slice you just added. Drizzle with Pink Diva dressing and garnish with shredded basil and cracked black pepper.