Burrata, Beetroot and Carrot Salad
For 4 Portion
| Ingredients | ||
| Beetroot | ||
| 8 | EA | Baby Red Beetroots |
| 1 | EA | Thyme |
| 1 | EA | Bay Leaf |
| 1 | Pinch | Pinch Sea Salt |
| 10 | EA | Ea Black Peppercorns |
| 50 | GR | Olive Oil |
| 50 | ML | Water |
| Beetroot Coulis | ||
| 100 | GR | Red Beetroot, Cooked |
| 10 | GR | Red Wine Vinegar |
| 10 | GR | Lea & Perrins Sauce |
| 3 | Drops | Tabasco |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| Lemon Dressing | ||
| 25 | ML | Lemon Juice |
| 75 | ML | Olive Oil |
| 1 | Pinch | Salt |
| Carrot | ||
| 1 | EA | Carrot Large |
| 2 | EA | Burrata Cheese Extra Virgin Olive Oil Sea Salt |
| 1 | Handful | Rocket Lettuce Edible Flowers |
Method of Preparation
preheat the oven to 160°c wash the beetroots well then wrap in foil with the herbs, seasonings, oil and water. ensure that the foil is sealed so that the beetroots will steam in the parcel.cook for 45 minutes, until a metal skewer goes easily through the beetroot.leave the beetroots to cool before peeling away the skin and cutting in half slice the carrot to a thickness of 2mm. bring a large pan of salted water to the boil and blanch the slices for 20 seconds, refresh immediately in iced water to make the lemon dressing whisk together the lemon juice and salt, slowly to make the beetroot coulis, roughly chop the beetroot and place in a blender with the other ingredients and blend until smooth spread the coulis in the middle of the plate in a circle. place ½ burrata per person on top and season with sea salt and olive oil dress the baby beetroots and radishcarrot with the lemon dressing and arrange around the plate. garnish with rocket leaves and flowers.
