Burrata salad with beetroot and radishes

PT1H15M

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Ingredients

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Beetroots

Beetroot coulis

  • 100g of red beetroot, cooked
  • 10g of red wine vinegar
  • 10g of Worcestershire sauce
  • 3 drops of Tabasco
  • 1 pinch of salt
  • 1 pinch of pepper

Lemon dressing

Radish

To plate

1
Preheat the oven to 160°C/gas mark 4
2
Wash the beetroots well then wrap in foil with the herbs, seasonings, oil and water. Ensure that the foil is sealed so that the beetroots will steam in the parcel. Cook for 45 minutes, until a metal skewer, or sharp knife, goes easily through the beetroot
3
Leave the beetroots to cool before peeling away the skin and cutting in half
4
Slice the radish to a thickness of 2mm. Bring a large pan of salted water to the boil and blanch the slices for 20 seconds, refresh immediately in iced water
5
To make the lemon dressing whisk together the lemon juice and salt, slowly drizzle in the olive oil
6
To make the beetroot coulis, roughly chop the beetroot and place in a blender with the other ingredients and blend until smooth
  • 100g of red beetroot, cooked
  • 10g of red wine vinegar
  • 10g of Worcestershire sauce
  • 3 drops of Tabasco
  • 1 pinch of salt
  • 1 pinch of pepper
7
To plate spread the coulis in the middle of the plate in a circle. Place ½ burrata per person on top and season with sea salt and olive oil
8
Dress the baby beetroots and radish slices with the lemon dressing and arrange around the plate. Garnish with rocket leaves and flowers.
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