This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Burrata salad with beetroot and radishes
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Beetroots
- 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
Beetroot coulis
- 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
Lemon dressing
- 25ml of lemon juice
- 75ml of olive oil
- 1 pinch of salt
Radish
To plate
- 2 burrata
- extra virgin olive oil
- sea salt
- 1 handful of rocket
- edible flowers
SAVE RECIPE
Method
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
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
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
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch