Thyme-Roasted Beets with Whipped Burrata and Hazelnuts
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.
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!
Tried this recipe?Let us know how it was!