Burrata and beetroot may seem an odd pairing, but it works wonderfully.
Burrata with balsamic buttered beetroot, vincotto and rosemary
This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.
- 10 mins preparation
- 10 mins cooking plus cooling
- Serves 6 - 8
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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
- 1Melt 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).
- 2Heat 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.
- 3Pile 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.
Notes
Note Seek out excellent burrata for this recipe. The kitchen at Berta uses the handmade burrata, made weekly, from That's Amore in Melbourne.
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