Burrata with Roasted Beetroot and Avocado Oil Dressing
“Avocado oil marries perfectly with the delicate sweetness of the roasted beetroot and creaminess of the burrata. I love that it’s so simple to create and uses wonderful ingredients that complement one another perfectly”. Recipe by Teresa Cutter, ‘The Healthy Chef’.
Serves 4 – 6
750 g (24 oz) beetroot
4 tablespoons aged balsamic vinegar
4 tablespoons Grove avocado oil
2 oranges, peeled and sliced
125 g (4 oz) blackberries
2 tablespoons capers
chervil or parsley to garnish
PREHEAT oven to 200°C (400°F) fan-forced.
TRIM the tops off the beetroot, lightly coat with avocado oil and wrap them individually in foil.
ROAST for 45 minutes or until tender then remove from the oven and cool.
REMOVE the skins off the beetroot and cut in half then arrange onto serving plates along with the oranges, blackberries and burrata.
GARNISH with soft herbs and capers.
DRIZZLE over the aged balsamic and avocado oil just before serving.
Replace blackberries with crimson grapes or roasted fennel.
Replace burrata with labneh, Persian feta or thick Greek yoghurt.