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.
Thyme-Roasted Beets with Whipped Burrata and Hazelnuts
- 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
- 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!