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.

  • 10 mins preparation
  • 10 mins cooking plus cooling
  • Serves 6 - 8
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Burrata with balsamic buttered beetroot, vincotto and rosemary
Burrata and beetroot may seem an odd pairing, but it works wonderfully.


  • 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


  • 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.