This fresh spring salad from Xavier Boyer showcases new season baby beetroots, spicy green meat radishes (which can be found in specialist greengrocers) and silky, creamy burrata. Meaning butter in Italian, burrata is an Italian cheese made from mozzarella and cream. Make sure you buy the best quality you can find to make this simple dish really special.
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Preheat the oven to 160°C/gas mark 4
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
Leave the beetroots to cool before peeling away the skin and cutting in half
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
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
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
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
extra virgin olive oil
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
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