Roasted Beets and Burrata Appetizer

This is my take on the classic Capresa salad.  I was surprised by how well beets and olive oil go together.  This is a super simple and refreshing side with just 3 main ingredients.

IMG_1256

 

IMG_1257Recipe after the jump 🙂

Ingredients (serves 2-4):

  • 4 small beets, stalk and pointy root ends removed
  • fresh Italian basil
  • 1 fresh ball of Burrata
  • Extra Virgin Olive Oil
  • Salt and Pepper

Equipment:

  • Baking Tray
  • Convection Oven
  • Small Sauce Pot
  • Cheese Cloth or Paper Towel
  • Aluminum Foil

Cook beets (with skin on) in a small pot of boiling water on medium to high heat for 30 minutes.  Drain beets, rinsing in cold water to cool.  Peel off skin and cut in 1/4 inch slices.

Dry off 1 ball of burrata cheese with a cheese cloth or paper towel.

Line a baking tray with aluminum foil. Place sliced beets on the tray.  Next, cut the burrata by knife or hand and place a small scoop on each beet slice.  Tear up some fresh basil leaves and garnish.

Bake in convention oven at 400 degrees F for 20 minutes.  Remove tray from oven.  Drizzle olive oil and finish with salt and pepper.  Best served hot.  Enjoy!

 

 

 

 

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