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.
Recipe 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!
