Grilled beetroot with burrata and spinach

Favorites

20min

•

Easy

A eating lettuce as I like them, the fresh candied beetroot with the creamy burrata on the sweet young spinach. Discover the recipe here

A eating lettuce as I like them, the fresh candied beetroot with the creamy burrata on the sweet young spinach. Discover the recipe here
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

300 g young spinach washed
2 bulbs Burrata

Marinade Rode Beet:
4 tbsp of rapeseed oil
Juice of 1 lemon
1 tbsp honey
1 Klings of Citroen
Black pepper from the mill and salt
6 sted beetroot

Vinaigrette:
Pepper and salt
6 tbsp olive oil
2 tbsp of white balsamic vinegar
Pepper and salt
1 handful of roasted hazelnuts coarse minced meat

5 sprigs of mint

300 g young spinach washed
2 bulbs Burrata

Marinade Rode Beet:
4 tbsp of rapeseed oil
Juice of 1 lemon
1 tbsp honey
1 Klings of Citroen
Black pepper from the mill and salt
6 sted beetroot

Vinaigrette:
Pepper and salt
6 tbsp olive oil
2 tbsp of white balsamic vinegar
Pepper and salt
1 handful of roasted hazelnuts coarse minced meat

5 sprigs of mint
Preparation method

How do you make this?

Peel the beetroot and cut into 8 to 12 segments depending on the size of it.

Place a large piece of silver paper in a baking dish and put them in it.

Mix everything for the marinade under each other and pour it over the beetroot.

Fold the silver paper a little.

Put 2 h in a 175 ° oven until the beetroot is shrunk and cooked.

Mix everything for the vinaigrette together.

Divide the spinach on a large dish.

Pull the burrata into pieces and serve the beetroot around it.

Finish with the vinaigrette and coin.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.