Roasted Beet Recipe
Garlic yogurt sauce, warmed burrata, roasted beets, dill vinaigrette, macadamia nuts, beet micro greens
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Ingredients
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Garlic Yogurt Sauce
Roasted Beets
Warmed Burrata
Dill Vinaigrette
Garnish
Method
Garlic Yogurt Sauce
- 1
Prepare the Sauce
In a medium bowl, combine Greek yogurt, minced garlic cloves, lemon juice, olive oil, salt, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste. Set aside.
Roasted Beets
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails. Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Place wrapped beets on a baking sheet and roast for 45-60 minutes or until fork-tender. Allow to cool, then peel and slice into wedges.
Warmed Burrata
- 3
Warm the Burrata
Remove burrata cheese from the refrigerator and allow it to come to room temperature for about 15 minutes before serving. Alternatively, you can place it in warm water for a few minutes to gently warm it.
Dill Vinaigrette
- 4
Prepare the Vinaigrette
In a small bowl, whisk together chopped dill, olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
Assembly
- 5
Combine and Serve
On a serving platter, arrange the roasted beet wedges. Top with warmed burrata cheese, drizzle with dill vinaigrette, and garnish with chopped macadamia nuts and beet microgreens. Serve with garlic yogurt sauce on the side.