Burrata with balsamic buttered beetroot, vincotto and rosemary

Name: Burrata with balsamic buttered beetroot, vincotto and rosemary
Total time: 20 min
Yield: Serves 6 - 8
Ingredients: 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

Australian Gourmet Traveller recipe for burrata with balsamic buttered beetroot, vincotto and rosemary from Berta, Sydney.

Feb 17, 2015 1:00pm

Serves 6 - 8
10 mins preparation
10 mins cooking plus cooling

"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

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Ingredients

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

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.