*beets & Burrata Recipe
Sherry Balsamic Vinaigrette, Basil Oil, Pickled Onion, Toasted Pisatchios
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Ingredients
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Beets
Sherry Balsamic Vinaigrette
Basil Oil
Pickled Onion
Toasted Pistachios
Burrata
Method
Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly, wrap them in foil, and place them on a baking sheet. Roast for about 45-60 minutes or until a fork easily pierces through. Allow them to cool, then peel and slice.
Sherry Balsamic Vinaigrette
- 2
Make the Vinaigrette
In a small bowl, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Gradually add the olive oil while whisking until emulsified.
Basil Oil
- 3
Prepare the Basil Oil
Blanch the basil leaves in boiling water for 10 seconds, then transfer to an ice bath. Drain and squeeze out excess water. In a blender, combine the blanched basil, olive oil, and salt, and blend until smooth. Strain through a fine sieve or cheesecloth.
Pickled Onion
- 4
Toasted Pistachios
- 5
Toast the Pistachios
Preheat the oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and lightly browned. Let them cool before roughly chopping.
Assembly
- 6
Assemble the Dish
On a serving plate, arrange the roasted beet slices, dollop burrata cheese in the center, and drizzle with sherry balsamic vinaigrette and basil oil. Top with pickled onions and chopped pistachios. Serve immediately.