Skip to content

Beets with Burrata

yield: 6 servings

ingredientquantity (g)
beets720
olive oil, high quality (peppery is better)60
balsamic vinegar15
black pepperto taste
burrata6 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.