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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smoked Beets and Burrata Recipe

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This recipe for Smoked Beets and Burrata is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds baby beets
2 sprigs rosemary
6 cloves garlic, crushed
1/4 cup red wine vinegar
1/2 teaspoon chili flakes
1 1/2 Tablespoons salt
4 cups carrot juice
1 Tablespoon lemon juice
2 tablespoons butter
Freshly grated nutmeg
8 ounces burrata
1 cup arugula
1/2 cup hazelnuts
Olive oil for drizzling
Directions:
Directions:
Roast Beets with olive oil and kosher salt wrapped in tin foil for one hour on 350º. Marinate the beets in the rosemary, crushed garlic, red wine vinegar, chili flakes and salt for one hour. Peel and quarter beets before plating.

Preheat oven to 350º. Add carrot juice to a large saucepan, set pan over medium heat and cook stirring occasionally, until juice is reduced to on-sixth its original volume in a sauce pan, or about 2/3 cup. Take pan off heat, add lemon juice, and slowly whisk in butter until emulsified.

Crush hazelnuts in a food processor and bake at 350º until they acquire a toasted color and scent. To serve, place 2 ounces of burrata on each plate and pour a little bit of finishing oil over the top. Place beets around cheese and drizzle with carrot reduction. Garnish with toasted hazelnuts and arugula.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 Hours

 

 

 

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