Recipe Tip: Beetroot, Horseradish and Burrata Salad - Falstaff
Top Recipe for 4 Persons by Julian Kutos. All ingredients and tips for getting it right. Fasting is fun with this beetroot starter from the Simply Quick cookbook by Austrian blogger Julian Kutos
- small red beetroot
- zest and juice of one lemon
- 1 teaspoon(s)salt
- 8 tablespoonolive oil
- 8 tablespoonwhite wine vinegar
- black pepper, freshly ground
- 100 ghorseradish
- 2 ballburrata, 400g
Step 1Put the beetroot in cold water and bring to the boil.
Step 2Cook over a medium heat for about 45 minutes. The beets should be soft – pierce with a fork to test.
Step 3Then remove from heat and soak in cold water until they are cold.
Step 4For the dressing mix together all the ingredients. Season to taste with salt and pepper.
Step 5Tear the burrata into pieces and grate the horseradish.
Step 6Cut the beetroot into thin slices, pour over the lemon juice and sprinkle over the zest.
Step 7Arrange nicely on a plate and season if necessary. Arrange the burrata and horseradish on top.
Step 8If you are short of time, you can buy pre-cooked beetroot.
Step 9Fresh beets can also be cooked in a pressure cooker for about 20 minutes.
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