Thursday, July 11, 2013

Roasted Beets w/ Hazelnut Vinaigrette & Burrata


This salad is up there with the greatest.

Something about toasted hazelnuts on top of the gooey, milky fresh Burrata cheese that makes this salad irresistible.

The original recipe has you roasting chioggia beets, the candy stripe kind, but since I don't always have them, I used the red beets that I have in my garden, which happen to be sweet and good.

Every once in a while I get a batch of beets that have a metallic taste.
I can tell when I am roasting them what they are going to taste like, since the smell in my kitchen is odd, like metal.
Do you know what I'm talking about?

If you are having a party, then use a mixture of beets, red, yellow, chioggia.

A nut oil is also worth investing in (hazelnut or walnut). It pairs beautifully with toasted nuts.

If you live in the sticks and can't find Burrata (and don't have a Trader Joe's), then use fresh mozzarella, the kind packed in water.


Roasted Beets w/ Hazelnut Vinaigrette & Burrata (adapted from Bon Appetit):

2 tablespoons white balsamic vinegar
2 teaspoons minced shallot
1 teaspoon whole grain mustard
6 tablespoons hazelnut or grapeseed oil
Kosher salt and freshly ground black pepper

Salad
2 pounds small golden or candy-stripe (Chioggia), yellow or red beets, tops trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered
4-5 large fresh basil cut crosswise into 1/2" ribbons
1/4 cup coarsely chopped toasted hazelnuts

Arrange beets in a roasting pan and drizzle w/ olive oil and kosher salt.
Cover with foil.
Roast at 400F for about 45-60 minutes, depending on their size.

Let cool completely, then remove the skins.
Can be made a day ahead and refrigerated.

Make the vinaigrette and toss the cooled beets with the dressing in a bowl.

Lay the Burrata cheese in pieces on a platter and spoon the dressed beets over the cheese.

Sprinkle with the basil chiffonade and toasted chopped hazelnuts.

Season w/ sea salt & pepper.


Devour!

8 comments:

Natalia said...

Love roasted beets & make them very often these days! The ones in my garden are almost ready - so I can't wait to have organically grown roasted beets. This salad sounds fantastic Stacey - where does one find yellow beets? Can't wait to try it - can already taste it! Mmmmm...

Natalia

Stacey Snacks said...

Natalia,
Whole Foods often has yellow beets, as does Kings in NJ (do you live in NJ?).
We grow them, but I often find them in the supermarket.

Stacey

Ciao Chow Linda said...

I just roasted some hazelnuts yesterday, but finished my roasted beets. I must try this recipe. It sounds so delicious. Yea for burrata with anything.

Joanne said...

maybe that's where my aversion to beets comes from! I've only ever had the metallic kinds!

Rosetta said...

Bellissima ricetta, complimenti !!!
Ciao

Bites from life with the barking lot said...

this sounds just over the top with the basil, hazelnuts and burrata. I've never heard of that cheese but see there are lots of recipes on line....hmmmm hope it's better than my kefir experiment! "My" Trader Joes is an 8 hour round trip...man.

Anneli (Delicieux_fr) said...

I am just enjoying the beets from my garden too and your salad looks delicious. I love the combination of sweet soft beetroot and creamy cheese. Yet another great one for me to bookmark!

Oui Chef said...

Burrata makes everything better!