Honey and Balsamic Roasted Beets with Burrata

50 Minutes

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50 Minutes 〰️

Serves 4

Ingredients

• 4 beetroots, peeled and cut into wedges

• 1 ball of good-quality burrata, torn into pieces

• 2 tablespoons pine nuts, toasted

• A handful of arugula (rocket)

Marinade:

• 2 tablespoons olive oil

• 1 tablespoon good-quality balsamic vinegar

• A squeeze of lemon juice

• 1 tablespoon honey

• 2 sprigs of fresh thyme, finely chopped

Finishing:

• A drizzle of olive oil

• A drizzle of honey

• Salt and freshly ground black pepper

Method

Preheat the Oven: Set your oven to 200°C/ 400°F and line a baking tray with parchment paper for easy cleanup.

Prepare the Beets: In a large bowl, toss the beetroot wedges with the olive oil, balsamic vinegar, lemon juice, honey, and fresh thyme until evenly coated.

Roast the Beets: Spread the beetroot wedges out on the prepared baking tray in a single layer. Roast in the preheated oven for about 40 minutes, or until they are tender and caramelized. Check halfway through and stir if necessary to ensure even roasting.

Toast the Pine Nuts: While the beets are roasting, toast the pine nuts in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant. Be careful not to burn them.

Assemble the Salad: Arrange a bed of arugula/ rocket on serving plate. Once the beets are roasted, let them cool slightly, then arrange them over the arugula.

Add the Burrata and Pine Nuts: Scatter torn burrata and toasted pine nuts over the top of the beets. Drizzle with a bit more olive oil and honey, then season with salt and pepper to preference.

Notes

If you’re short on time use the pre cooked beetroots from the supermarket, they will only need 20 minutes in the oven!