Beetroot, Horseradish and Burrata Salad

Beetroot, Horseradish and Burrata Salad

© Wolfgang Hummer

Beetroot, Horseradish and Burrata Salad

Beetroot, Horseradish and Burrata Salad

© Wolfgang Hummer

Ingredients (Serves 4)

8-10
small red beetroot
zest and juice of one lemon
1
teaspoon(s)
salt
8
tablespoon
olive oil
8
tablespoon
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. 

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