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

1. place beets on baking sheet
2. roast in oven at 400 for 45+ minutes, until a fork inserts easily
3. remove beets, cool a few minutes until they can be handled
4. peel beets with pairing knife or vegetable peeler
5. cut beets at random angles into asymmetrical wedges, approximately equal bite-size pieces
6. while still warm, toss with balsamic vinegar first, then olive oil and black pepper
7. 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.