Wintertime Burrata and Roasted Beet Salad

Almost every week for the past few months, I have been batch cooking farro and roasting beets so I can throw together healthy-ish lunches as I'm running out the door in the morning or quick dinners on too-lazy-too-lift-a-finger evenings. (This salad has saved me from many guilt-inducing Caviar orders.) Depending on what's around, I add herbs, greens, fresh cheese, citrus — and toss with a little citrusy and oil. This rendition has burrata, so it wins.  

Ingredients

• 1 pound of beets 
• 1 ball of burrata
• 6 garlic cloves
• handful of mint, basil, and garlic chives, leaves plucked and turn
• farro, cooked
• good olive oil
• good apple cider vinegar
• good red wine vinegar
• aleppo pepper
• salt

Steps

For the beets

1. Preheat oven to 400 degrees
2. Trim and scrub beets, quarter beets; separate and smash garlic cloves. (No need to peel either. Srsly, they will taste great.)
3. Spread out parchment paper or tin foil over a sheet pan, pile beets and garlic down the center, leaving a several-inch gap around them. 
4. Fold up the edges of the tin foil, making a canoe-ish shape. Then, pour over 6 glugs of olive oil, 3 glugs of apple cider vinegar, and sprinkle with salt and pepper. (Several good 3-finger pinches of salt.)
5. Using your fingers, close the tin foil, folding or crinkling it closed along the top. 
6. Roast for 40 minutes, or until a fork easily pierces the beet.
7. Remove the garlic and let cool

For the salad

1. In a mixing bowl, toss the beets and their oil, farro, and herbs with a couple splashes of red wine vinegar and salt to taste. Depending on how acidic it is, add a bit more olive oil to taste. (You may not need to add much, depending on how much oil went in with the beets.)
2. Spread burrata over a shallow bowl or platter. Sprinkle with salt flakes and olive oil. Spoon farro salad over the cheese and finish with a sprinkle of Aleppo pepper.