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.
