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Roasted Marinated Beets Recipe

Name: Blu Ristorantes Roasted Marinated Beets Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium Beets; 2 tbs Olive oil; 1 tbs Balsamic vinegar; 1 tsp Salt; 1 tsp Black pepper; 200 g Burrata cheese; 2 medium Heirloom tomatoes; 1 bunch Fresh basil leaves; 2 tbs Balsamic pearls; 1 bunch Fresh parsley; 2 cloves Garlic cloves; 1 tbs Capers; 2 tbs Lemon juice; 4 tbs Olive oil; 1 to taste Salt; 1 to taste Black pepper

Inspired by Blu Ristorante

Time1h 30m

Serves4

Italian Burrata, Balsamic Pearls, Basil, Heirloom Tomato, Salsa Verde

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Ingredients

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Beets

4 medium Beets

2 tbs olive oil

1 tbs Aged balsamic vinegar

1 tsp Celtic sea salt

1 tsp black pepper

Burrata and Toppings

7.05 oz (200 g) Burrata cheese

2 medium Heirloom tomatoes

1 bunch Fresh basil leaves

2 tbs Balsamic pearls

Salsa Verde

1 bunch Fresh parsley

2 cloves Garlic cloves

1 tbs Capers

2 tbs ReaLemon lemon juice

4 tbs olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Prepare the Beets

Roasting the Beets

Preheat the oven to 400°F (200°C). Wash the beets thoroughly, then trim the tops and roots. Wrap each beet in aluminum foil, drizzle with olive oil, balsamic vinegar, salt, and pepper. Seal the foil and place on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, then peel and cut into wedges.

Make Salsa Verde

Preparing the Salsa Verde

In a food processor, combine parsley, garlic, capers, lemon juice, and olive oil. Blend until smooth. Season with salt and black pepper to taste.

Assemble the Dish

Final Assembly

On a serving platter, arrange the roasted beet wedges. Tear the burrata cheese and place it over the beets. Scatter slices of heirloom tomatoes around. Drizzle with the salsa verde and top with fresh basil leaves and balsamic pearls. Serve immediately.

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