Burrata and Beetroot Salad Recipe - Great British Chefs

Ingredients

• 8 baby red beetroots
• 8 baby golden beetroots
• 1 sprig of thyme
• 1 bay leaf
• 1 pinch of sea salt
• 10 black peppercorns
• 50g of olive oil
• 50g of water
• 100g of red beetroot, cooked
• 10g of red wine vinegar
• 10g of Worcestershire sauce
• 3 drops of Tabasco
• 1 pinch of salt
• 1 pinch of pepper
• 25ml of lemon juice
• 75ml of olive oil
• 1 green meat radish
• 2 burrata
• extra virgin olive oil
• sea salt
• 1 handful of rocket
• edible flowers