Beetroot, Horseradish and Burrata Salad
Fasting is fun with this beetroot starter from the Simply Quick cookbook by Austrian blogger Julian Kutos
- Serves: 4 persons
Ingredients
- 8-10 small red beetroot
- zest and juice of one lemon
- 1TL salt
- 8EL olive oil
- 8EL white wine vinegar
- honey
- salt
- black pepper, freshly ground
- 100g horseradish
- 2Kugel burrata, 400g
Instructions
Step 1
Put the beetroot in cold water and bring to the boil.Step 2
Cook over a medium heat for about 45 minutes. The beets should be soft – pierce with a fork to test.Step 3
Then remove from heat and soak in cold water until they are cold.Step 4
For the dressing mix together all the ingredients. Season to taste with salt and pepper.Step 5
Tear the burrata into pieces and grate the horseradish.Step 6
Cut the beetroot into thin slices, pour over the lemon juice and sprinkle over the zest.Step 7
Arrange nicely on a plate and season if necessary. Arrange the burrata and horseradish on top.