Roasted beetroot with burrata
Serves 4 as a starter
Easy
Total time:
+ cooling
The perfect starter for a slap-up Sunday lunch, this colourful plate combines roasted beetroot, honey, spring onions, burrata, pickled walnuts and rocket leaves
Skip to ingredients
- 500g beetrootspeeled and cut into 2cm dice
- for drizzling olive oil
- 1 tsp runny honey
- finely chopped to make 1 tsp spring onions
- 2 tsp red wine vinegar
- 2 balls burrata or mozzarella
- 10 pieces pickled walnuts
- 50g rocket leaves
Nutrition: per serving
- kcal271
- fat18.2g
- saturates11.3g
- carbs16.1g
- sugars14.6g
- fibre4g
- protein8.7g
- salt1.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the beetroots in an ovenproof dish with some olive oil and seasoning, and roast for 40 minutes until soft. Leave to cool, then dress with the honey, spring onions, vinegar and some more olive oil and seasoning.
step 2
To serve, tear the burrata into pieces and scatter over a large plate. Spoon over the beetroot, then scatter with the walnuts and rocket leaves. Season to taste.
