A roasted beetroot salad with burrata and rocket leaves

Roasted beetroot with burrata

Name: Roasted beetroot with burrata
Total time: 40 min
Yield: Serves 4 as a starter
Ingredients: 500g beetroots, peeled 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

Preparation and cooking time
- Total time40 mins
- + cooling
Easy
Serves 4 as a starter

Ingredients

500g beetroots, peeled 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

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.