Its a tried and tested trio which has a pleasingly alliterated title: deliciously creamy burrata with intense balsamic and earthy sweet beetroot. The finger lime ‘caviar’ adds refreshing bursts of acidity. Serve as a simple starter. I’m not prescribing quantities of ingredients for this recipe. Simply arrange the beetroot, radish & burrata on a plate in quantities which please you and drizzle over the balsamic & parsley oil.
Ingredients
Burrata cheese
Cooked golden beetroot
Balsamic vinegar
Parsley oil (recipe here)
Thinly sliced radishes
Finger lime (optional)
Method
Ingredients
Burrata cheese
Cooked golden beetroot
Balsamic vinegar
Parsley oil (recipe here)
Thinly sliced radishes
Finger lime (optional)
Method
- To make the balsamic reduction, place the vinegar in a small saucepan and heat over a low heat until it is reduced by half to three-quarters and becomes thick and syrupy. Set aside and leave to cool. The reduction will keep for several weeks or more.
- Slice the beetroot as thinly as possible and arrange on serving plates. Add the burrata partially broken open. Add the finger lime ‘caviar’, if using.
- Drizzle with the balsamic reduction and parsley oil.
