Chefs' Recipes

Burrata with balsamic buttered beetroot, vincotto and rosemary

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.
Burrata with balsamic buttered beetroot, vincotto and rosemary

Burrata with balsamic buttered beetroot, vincotto and rosemary

William Meppem
6 - 8
10M
10M
20M

Burrata and beetroot may seem an odd pairing, but it works wonderfully.

Ingredients

Method

Main

1.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).
2.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.
3.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.

Notes

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