Beets with Burrata
yield: 6 servings
ingredient | quantity (g) |
---|---|
beets | 720 |
olive oil, high quality (peppery is better) | 60 |
balsamic vinegar | 15 |
black pepper | to taste |
burrata | 6 pc |
- place beets on baking sheet
- roast in oven at 400 for 45+ minutes, until a fork inserts easily
- remove beets, cool a few minutes until they can be handled
- peel beets with pairing knife or vegetable peeler
- cut beets at random angles into asymmetrical wedges, approximately equal bite-size pieces
- while still warm, toss with balsamic vinegar first, then olive oil and black pepper
- plate with burrata or pipe in ricotta cheese medallions
notes
- tossing with vinegar first while the beets are still warm will help them absorb vinegar before a coating of oil seals them
- if preferred, substitute ricotta cheese instead of burrata. In than case, whip ricotta with black pepper and salt to taste, then pipe it into crevices between the beet wedges when plating.