RECIPES : SUMMER 2020
BEAUTIFUL BURRATA & FRENCH CREPES
Treat yourself and your guests this summer with a wow-factor salad and melt in the mouth take on a continental classic , courtesy of Teresa Cutter , The Healthy Chef .
Burrata with roasted beetroot , blackberry and balsamic dressing
In this delicious salad or side , avocado oil marries perfectly with the delicate sweetness of the roasted beetroot and creaminess of the burrata , a mozzarella cheese with a soft Stracciatella centre . I love that it ’ s so simple to create and uses wonderful ingredients that complement one another perfectly .
Serves 4-6
Ingredients
750g beetroot 4 tablespoons aged balsamic vinegar 4 tablespoons extra virgin olive or avocado oil 2 oranges , peeled and sliced 125g blackberries 2 tablespoons capers chervil or parsley to garnish 4 burrata
Method
1 . Preheat oven to 200 ° C .
2 . Trim the tops off the beetroot , lightly coat with avocado oil and wrap them individually in foil .
3 . Roast for 45 minutes or until tender , then remove from the oven and cool .
4 . Remove the skins from the beetroot and cut in half , then arrange onto serving plates along with the oranges , blackberries and burrata .
5 . Garnish with soft herbs and capers .
6 . Drizzle with the aged balsamic and avocado oil just before serving .
Notes and inspiration : Replace blackberries with crimson grapes or roasted fennel . Replace burrata with labneh , Persian feta or thick Greek yoghurt .
30 | NETWORK SUMMER 2020