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.
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