Heritage beetroot with burrata and pickled walnuts

4
2 hours 10 minutes

Ingredients

  • 12 beetroots, ideally heritage varieties and a mixture of colours
  • 2 burrata, weighing approx. 125g each
  • 8 pickled walnuts, roughly chopped
  • 250g of egg white
  • 1.5kg table salt
  • 10 sprigs of rosemary, chopped
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 10g of watercress, to garnish

Caramelised walnuts

  • 16 walnut halves
  • vegetable oil, for deep-frying
  • 500g of sugar
  • 1.25l water

Pickled walnut puree

  • 100g of caster sugar
  • 100g of pickled walnuts
  • 100g of golden raisins
  • 100g of Granny Smith apple, peeled and sliced

Method

1
Preheat an oven to 190°C/gas mark 5. Mix together the egg whites, table salt and rosemary to create a paste. Wash the beetroots and trim the roots off, then place in a pile on a baking tray. Spread the paste over the beetroots, ensuring there are no gaps and it is at least 2cm thick. Transfer to the oven and cook for 2 hours
  • 250g of egg white
  • 1.5kg table salt
  • 10 sprigs of rosemary, chopped
  • 12 beetroots, ideally heritage varieties and a mixture of colours
2
Meanwhile, place a litre of water and 250g sugar into a pan with the walnut halves and slowly bring to the boil. Once boiling, drain the walnuts
  • 16 walnut halves
  • 1.25l water
  • 500g of sugar
3
Add the remaining 250ml of water and 250g of sugar to the pan and add the walnuts. Simmer for 1 hour, ensuring they are always submerged
4
Make the pickled walnut purée by adding the sugar to a dry pan over a medium heat. Cook until the sugar turns to a golden-brown caramel, then add the rest of the ingredients. Stir and continue to cook until the apple has brown down and everything is well combined, then blitz in a blender until smooth. Transfer to a squeezy bottle until ready to plate
  • 100g of caster sugar
  • 100g of pickled walnuts
  • 100g of golden raisins
  • 100g of Granny Smith apple, peeled and sliced
5
Once the beetroots are cooked, leave to cool slightly then break open the salt crust. Peel the beetroot, ensuring any salt crust is brushed off, then cut into wedges and set aside
6
Once the walnuts have been simmering for 1 hour, drain and leave to cool. Preheat a deep pan of oil or deep-fat fryer to 150°C
  • vegetable oil, for deep-frying
7
Deep-fry the boiled walnuts for 4 minutes until crispy, then drain on kitchen paper
8
To serve, cut the burrata balls in half and place in the centre of 4 plates. Arrange the beetroot wedges around the cheese, then season everything generously with extra virgin olive oil, salt and pepper. Scatter the pickled walnuts and deep-fried walnuts around the burrata, then finish with dots of the pickled walnut purée. Garnish with sprigs of watercress
  • 2 burrata, weighing approx. 125g each
  • sea salt
  • extra virgin olive oil
  • freshly ground black pepper
  • 8 pickled walnuts, roughly chopped
  • 10g of watercress, to garnish