Roasted Beets & Burrata Napoleon Recipe
Layers of roasted beets and burrata with pine nuts and housemade basil vinaigrette
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool, then peel and slice them into 1/4-inch rounds.
- 2
Make the Basil Vinaigrette
In a blender, combine fresh basil leaves, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
- 3
Assemble the Napoleon
On a serving platter, layer the roasted beet slices with pieces of burrata cheese. Drizzle the basil vinaigrette over the layers. Top with toasted pine nuts.
- 4
Serve
Serve immediately as an appetizer or a light main dish, garnished with additional basil leaves if desired.