Roasted Beets with Hazelnut Vinaigrette and Burrata
- 2 tablespoons Champagne vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot
- 1 teaspoon whole grain mustard
- 6 tablespoons hazelnut or grapeseed oil
- Kosher salt and freshly ground black pepper
- 2 pounds small golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered
- 4-5 large fresh basil or sorrel leaves, cut crosswise into 1/2" ribbons
- 1/4 cup coarsely chopped toasted hazelnuts
- This recipe is gluten-free
- Produce
- Basil or sorrel, large fresh leaves (4)
- Hazelnuts, toasted (1/4 cup)
- Shallot (2 teaspoons)
- Condiments
- Champagne vinegar or white wine vinegar (2 tablespoons)
- Mustard, whole grain (1 teaspoon)
- Cooking & Baking
- Hazelnut or grapeseed oil (6 tablespoons)
- Kosher salt and freshly ground black pepper (2)
- Olive oil, extra-virgin (2 tablespoons)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- 8-oz. rounds of burrata or fresh mozzarella (2)
- Desserts
- Golden or candy-stripe, small (2 pounds)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published July 9, 2012 (7 months ago).
10 people saved this recipe.
