burrata, olive oil, beets recipe

Burrata and Roasted Beetroots

We all have that friend who just gets food. From baking bread with their own starter to making their own confit—it's as if nothing in the kitchen is too difficult for them to manage. 

My lovely friend Aurore, who also happens to lead up the Transparency & Impact framework at Provenance.org, is one such friend.

Maybe it's the fact that she comes from a French family of foodies. Maybe it's from her years working with the Slow Food Movement. Or maybe it's just her effortless Parisian vibe that makes pairing flavours and coming up with creative recipes seem so easy.

When we could actually go to the office together, she'd often treat us to things she'd prepared or baked and they were all amazing. Nowadays, I'm just stuck drooling over her Instagram (and can we all just pause and appreciate her Instagram handle name—fastlife_slowfood? Come on, it's perfect.)

Luckily for us, she has kindly put together a couple of super easy and seasonal plates for us to try—all based on extra virgin olive oil and ingredients at their peak.

So here we go with part 1: Burrata and roasted beetroots.
olive oil, burrata, roasted beets recipe
(Image credit: Aurore Flaceliere, fastlife_slowfood)

Here are the ingredients you'll need:

  • 3 raw beetroot (depending on the burrata versus beetroot ratio—could be more or less)
  • 1 burrata
  • Extra virgin olive oil
  • Good salt (Maldon or similar) 
  • Bitter leaves (Castelfranco or radicchio, for example, but you could simply go for rocket) 
  • Toasted walnuts

Here's the method:

  • Preheat your oven to 180C.
  • Cut your beetroot into quarters (or even into 8ths if they are big); no need to peel them.
  • Add 1-2 tablespoons of extra virgin olive oil and a pinch of salt.
  • Roasted for about 20 minutes or until the beetroots are cooked. 
  • Leave to cool for 10-15 minutes

Serve with the burrata, Citizens of Soil extra virgin olive oil, pinch of salt, leaves and toasted nuts.

 

—Sarah, founder of Citizens of Soil

Are you making this? Got any questions or want to share how it went? Drop us a message or tag us in your photos on Instagram at @CitizensofSoil and be sure to see more from Aurore at fastlife_slowfood.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Mediterranean nespoli and almond cake

This cake encapsulates the taste of spring in Greece, combining sweet almonds and sour nespoli fruits. It’s best enjoyed with a cool drink, under a shady tree. Or, simple close your eyes & let the delicious evocative flavours of this Olive oil cake transport you to the Med. All across the Mediterranean this time of the year, nespoli trees gift us with their soft, sweet-sour orange fruits.These are sometimes  hard to come across in the UK, so if you can’t find them, switch them up for an...


Prasopita

The Greeks have so many variations of pitas; this recipe combines leeks with a classic Greek triple threat—yogurt, feta, and EVOO. Parsley, lemon, and mint add a freshness to the rich, creamy filling, and fennel adds extra depth to the pastry for an irresistibly moreish mouthful.  This prasopita recipe is part of a series of three Greek Easter recipes from Helena Moursellas. Helena is a bestselling cookbook author and chef who, alongside her twin sister Vikki is sharing her love for Greek ...


Olive oil chocolate cake

They say that the best way to someone’s heart is through their stomach. So if you were looking to treat someone special in your life (or just yourself!)—this chocolate olive oil cake is the way to go.  It is fluffy, yet indulgent. The well-known taste of chocolate sponge pairs beautifully with our Greek olive oil, making it a very delicious dessert.Inspired by Nigella's now famous recipe, this version comes to us from our friends at Montezuma's, who happen to be making some of the most delic...


Follow us on instagram

x