Burrata and baby beetroot with roasted hazelnuts

Burrata and baby beetroot with roasted hazelnuts

By
From
Hungry For That
Serves
2-4
Photographer
Lauren Bamford

Burrata and beetroot is a great pairing. Burrata is a fragile mozzarella ball. The outer shell is mozzarella and it is filled with cream and more mozzarella. Some can be more fragile than others, so handle with care. When everyone sits down at the table, ask for a moment of silence while you all witness the breaking of the burrata. It’s a beautiful thing.

Ingredients

Quantity Ingredient
20-25 baby beetroot
35g unsalted roasted hazelnuts, halved
2 teaspoons olive oil
2 teaspoons apple cider vinegar
1 burrata

Method

  1. Preheat the oven to 180°C. Put the beetroot in a small roasting tin and cover with foil. Depending on the size of the beetroot, roast for about 1 hour, or until cooked through.
  2. Refresh the beetroot under cold water then remove the skins. In a bowl, combine the beetroot with the hazelnuts, oil and apple cider vinegar and mix well. Transfer to a plate and top with the burrata.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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