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Burrata salad with beetroot and radishes

Burrata salad with beetroot and radishes

PT1H15M

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
  • 8 baby red beetroots
  • 8 baby golden beetroots
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 pinch of sea salt
  • 10 black peppercorns
  • 50g of olive oil
  • 50g of water
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
  • 1 green meat radish
5
To make the lemon dressing whisk together the lemon juice and salt, slowly drizzle in the olive oil
  • 25ml of lemon juice
  • 75ml of olive oil
  • 1 pinch of salt
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
  • 2 burrata
  • extra virgin olive oil
  • sea salt
8
Dress the baby beetroots and radish slices with the lemon dressing and arrange around the plate. Garnish with rocket leaves and flowers.
  • 1 handful of rocket
  • edible flowers

Ingredients

Metric

Imperial

  • Beetroots

  • Beetroot coulis

  • Lemon dressing

  • Radish

  • To plate

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