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Roasted Beets and Burrata Tasty Autumn Side Dish

If you are a fan of beets, you probably like them raw or cooked then this recipe is one to add to your list. This tasty dish combines roasted beets with fresh burrata and hazelnuts. Aspiring chef Ben James served this recipe for an Autumn weather feast along with eight other dishes. Of course, your guests will finish the whole thing, but if not try the roasted beets as a salad for lunch the next day.

Roasted Beets Burrata Side Thyme roasted beets, whipped burrata and hazelnuts

Thyme-Roasted Beets with Whipped Burrata and Hazelnuts

blankMaison Mirabeau Wine
In my opinion an underused vegetable, this smart recipe highlights the deep rich flavour of the beetroot. Scented with garlic, thyme and dill, it complements the smooth creamy burrata and the fresh tartness of the lemon.
Prep Time 15 mins
Cook Time 45 mins
Course Lunch Dish, Side Dish
Cuisine French
Servings 2 people

Ingredients
  

  • 2 Beetroots whole raw, any colour
  • 2 sprigs Thyme
  • 1/2 bulb Garlic
  • 50 g Hazelnuts whole
  • 1 whole Burrata cheese
  • 1/2 Lemon juice and zest
  • 1 bunch Dill small handful
  • Olive oil
  • Salt to taste
  • Fresh Cracked Pepper to taste

Instructions
 

  • Preheat your oven to 190°C (375°F).
  • Scrub the beets to remove any dirt. Cut the beetroot into eighths.
  • Drizzle them with olive oil.
  • Thinly slice the garlic.
  • Season the beets with salt & pepper.
  • Toss the beets with the garlic and thyme and then roast for 40 minutes.
  • Crack your hazelnuts a little in a mortar and pestle.
  • Then dry roast hazelnuts until golden (about 5 minutes) and set aside.
  • Meanwhile, in a food processor, pulse the burrata, lemon juice and zest with a pinch of salt until smooth and fluffy.
  • Spoon into a bowl and chill until needed.
  • When the beetroot is ready, remove and allow to cool slightly.
  • To serve, spread some burrata mixture on a plate and arrange the beetroot as you like.
  • Garnish with hazelnuts and dill, a drizzle of olive oil and some black pepper.
  • Makes a great autumn lunch or side dish. This dish is made for Mirabeau Etoile. Bon Appetit!
Keyword Beets, Burrata, Hazelnuts
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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