Before you leave...
Take 20% off your first order
20% off
Enter the code below at checkout to get 20% off your first order
Burrata with Orange, Grapefruit and Golden Beets
File this recipe under “versatile summer salads” and make it on repeat. Simple enough for a quiet weeknight, but gorgeous enough to impress guests for a summer dinner party. We simply love the combination of burrata with citr.
File this recipe under “versatile summer salads” and make it on repeat. Simple enough for a quiet weeknight, but gorgeous enough to impress guests for a summer dinner party.
Watch the dish →
Ingredients
Instructions
step 1
Preheat your oven to 400°. Cut the stems off the beets and clean them under running water. Once dried, toss in a tablespoon of olive oil, salt and pepper. Use aluminum foil to create a pouch for the beets, crimping the edges to capture the steam inside. Place the pouch on a sheet pan and roast for around 40 minutes (or until the beets are tender). Let cool.
step 2
In a small saucepan, add balsamic, brown sugar and a pinch of salt. Bring to a boil then lower the heat to a simmer. Allow to reduce and thicken (about 5 minutes). Remove from heat and allow to cool.
step 3
Remove the skins of the beets by gently rubbing with a paper towel. Slice the beets into small, bite-sized wedges.
step 4
Arrange the burrata, beets, orange slices and grapefruit slices on a serving plate. Drizzle the balsamic glaze over the top and a little bit of olive oil. Garnish with fresh mint sprigs and a small pinch of flaky sea salt.
- Choosing a selection results in a full page refresh.