Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
(Credit: Cedric Angeles)
What's the best part about a summer salad, you might ask? Well, besides the full, vivacious flavor of produce at its peak are the rich colors of the ingredients themselves. This vibrant dish is no exception. Coming all the way from the beachy, blue shores of Oahu, Chef
Ed Kenney synthesizes a dish that makes up in flavor, spice, and beauty what it lacks in meat. Grilled baby beets are topped with impossibly creamy and smooth Burrata cheese, then drizzled with a tangy poppy-seed vinaigrette. These ingredients will please your taste buds just as quickly as their vibrant, playful color will wipe away those Monday blues. --Georgia Tollin