Roasted beetroot recipe with burrata | olivemagazine
The perfect starter for a slap-up Sunday lunch, this colourful plate combines roasted beetroot, honey, spring onions, burrata, pickled walnuts and rocket leaves
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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