Ingredients per serving


Prepare the Asparagus and Tomatoes

  • Green asparagus, trimmed 2.0 lbs
  • Red onion, quarters 1.0 lb
  • Olive oil, as needed
  • Salt and Pepper, to taste
  • Red vine tomatoes, halved 1.5 lbs
  • Thyme, fresh 2.0 Tbsp
  • Sea Salt, As Needed

Prepare the Candied Beets

  • Baby beets, washed, halved 1.0 lb
  • Butter 10.0 Tbsp
  • Orange juice 1.0 cup
  • Sugar 0.33 cup

Prepare the Salad

Roasted asparagus, orange-candied beets, creamy burrata, prosciutto and oil-cured olives topped with crunchy Marcona almonds and focaccia croutons.



  1. Prepare the Asparagus and Tomatoes

    • Toss the asparagus and red onions with olive oil, salt and pepper. Roast at 375 F on a parchment lined sheet pan for about 10-12 minutes, until cooked and slightly golden.
    • Toss the tomatoes on a baking tray, drizzle a little bit olive oil over the tomatoes and season with thyme and sea salt. Roast for 15 minutes.
  2. Prepare the Candied Beets

    • Toss the beets with olive oil and sea salt and roast at 375 F as well for about 15-20 minutes, until slightly tender.
    • Melt the butter in a saucepan and add the orange juice and sugar, bring to a boil and allow to simmer for around 8 minutes until caramelized and thick. Remove from heat and combine in a bowl with the roasted beets. Transfer to a silpat lined sheet pan and cool.
  3. Prepare the Salad

    • Tear each burrata into 6 to 8 pieces (keeping the cream as contained as possible within the thicker outer shell of the cheese).
    • For each portion, build the salad with each of the vegetables, season with salt and pepper, and drizzle with about 1.5 oz Hellmann’s Charred Tomato and Garlic Dressing.
    • Add the prosciutto and burrata and garnish with the olives, Marcona almonds, focaccia croutons, basil and watercress.