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Beetroot, Horseradish and Burrata Salad

Beetroot, Horseradish and Burrata Salad
© Wolfgang Hummer
Home Food & Drinks Recipes Cooking Beetroot, Horseradish and Burrata Salad

Beetroot, Horseradish and Burrata Salad

Starters

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

Julian Kutos

Ingredients (4 servings)
8-10 small red beetroot
zest and juice of one lemon
1 teaspoon(s) salt
8 tablespoon(s) olive oil
8 tablespoon(s) white wine vinegar
honey
salt
black pepper, freshly ground
100 g horseradish
2 ball burrata, 400g
  • Put the beetroot in cold water and bring to the boil.
  • Cook over a medium heat for about 45 minutes. The beets should be soft – pierce with a fork to test.
  • Then remove from heat and soak in cold water until they are cold.
  • For the dressing mix together all the ingredients. Season to taste with salt and pepper.
  • Tear the burrata into pieces and grate the horseradish.
  • Cut the beetroot into thin slices, pour over the lemon juice and sprinkle over the zest.
  • Arrange nicely on a plate and season if necessary. Arrange the burrata and horseradish on top.

Tip:

  • If you are short of time, you can buy pre-cooked beetroot.
  • Fresh beets can also be cooked in a pressure cooker for about 20 minutes. 
Julian Kutos
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