Beetroot, Horseradish and Burrata Salad
Beetroot, Horseradish and Burrata Salad
© Wolfgang Hummer
Ingredients (Serves 4)
- 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.
- 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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