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.

You may also like...

Fragrant Corn Chowder

Time to welcome the cosy season with a steaming bowl of goodness! This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones. Here's the method: Serves 3-4 ...


Don't Drizzle. Pour!: A Q&A with Johnny Madge

In the depths of early lockdown when we really couldn't leave our homes, I was desperate to taste and learn more about olive oils. We had our oil from Crete, and some others I'd been able to find in the UK, but I needed something extra... Enter Johnny Madge, an international judge and one of the leading olive oil "tasters" in the world (more on that later)—and one of the most passionate ones I've met to date. After a guided virtual tasting with a selections of oils he sent us from his favour...


The Ultimate Andalucían Travel Guide

Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...


@citizensofsoil

FOLLOW US
x