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Burrata with balsamic buttered beetroot, vincotto and rosemary

"The food at Berta in Sydney keeps me going back, especially the burrata with balsamic beetroot. Would you please print the recipe?"
Salomie Frazer, Lave Cove, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

60 gm butter, coarsely chopped 2 beetroot (about 300gm in total), coarsely grated 70 ml verjuice 50 ml balsamic vinegar For shallow-frying: vegetable oil ¼ cup (loosely packed) rosemary 4 burrata (about 200gm each) To serve: extra-virgin olive oil and vincotto


  • 01
  • Melt butter in a saucepan over high heat until it begins to sizzle, then add beetroot, season to taste and stir occasionally to coat well (2-3 minutes). Add verjuice and balsamic vinegar, and simmer until liquid almost evaporates but beetroot still has a slight crunch (3-4 minutes). Remove from heat and cool slightly (10-15 minutes).
  • 02
  • Heat 1cm-deep vegetable oil in a small saucepan until it starts to shimmer, add rosemary and stir until crisp (2-3 minutes; be careful as hot oil will spit). Drain on paper towels.
  • 03
  • Pile beetroot onto a platter or separate plates, place burrata on top, drizzle generously with extra-virgin olive oil and vincotto, and finish with a scattering of fried rosemary leaves.

Note Seek out excellent burrata for this recipe. The kitchen at Berta uses the handmade burrata, made weekly, from That's Amore in Melbourne.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2015

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