Roasted nectarines and beetroot with watercress and burrata - Penguin Books New Zealand

Ingredients

• 3 medium-sized beetroot, peeled and cut into wedges
• 3 medium-sized nectarines, stoned and cut into quarters
• 2 tbsp extra virgin olive oil
• 1 tsp soft brown sugar
• 1 tsp ground cinnamon
• salt and freshly ground black pepper
• 3–4 handfuls of watercress, thick stems removed, washed and dried
• 125g burrata (your supermarket should have it)
• freshly squeezed juice of 1 lemon