Beets & Burrata Cheese Recipe
roasted beets, pickled apples, radishes, frisee lettuce and cider dressing
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Ingredients
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Roasted Beets
Pickled Apples
Radishes
Frisee Lettuce
Cider Dressing
Burrata Cheese
Method
Roasting Beets
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt.
- 2
Roast the Beets
Wrap each beet in aluminum foil with a drizzle of olive oil, salt, and black pepper. Place on a baking sheet and roast for 45-60 minutes or until tender. Allow to cool, then peel and slice.
Pickling Apples
- 3
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar is dissolved.
- 4
Preparing Radishes
- 5
Slice the Radishes
Wash and trim the radishes. Slice them thinly and set aside.
Preparing Frisee Lettuce
- 6
Prepare the Frisee
Wash the frisee lettuce and tear it into bite-sized pieces. Pat dry and set aside.
Making the Cider Dressing
- 7
Mix the Dressing
In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, and olive oil. Season with salt and black pepper to taste.
Assembling the Salad
- 8
Combine Ingredients
In a large serving bowl, combine the roasted beets, pickled apples, sliced radishes, and frisee lettuce.
- 9
Add Burrata
Tear the burrata cheese and place it on top of the salad.
- 10
Dress the Salad
Drizzle the cider dressing over the salad and toss gently to combine. Serve immediately.
