Beetroot, Horseradish and Burrata Salad

Fasting is fun with this beetroot starter from the Simply Quick cookbook by Austrian blogger Julian Kutos

Ingredients

• 8 -10 small red beetroot
• zest and juice of one lemon
• 1 TL salt
• 8 EL olive oil
• 8 EL white wine vinegar
• honey
• salt
• black pepper, freshly ground
• 100 g horseradish
• 2 Kugel burrata, 400g

Steps

1. Put the beetroot in cold water and bring to the boil.
2. Cook over a medium heat for about 45 minutes. The beets should be soft – pierce with a fork to test.
3. Then remove from heat and soak in cold water until they are cold.
4. For the dressing mix together all the ingredients. Season to taste with salt and pepper.
5. Tear the burrata into pieces and grate the horseradish.
6. Cut the beetroot into thin slices, pour over the lemon juice and sprinkle over the zest.
7. Arrange nicely on a plate and season if necessary. Arrange the burrata and horseradish on top.