Roasted Beets with Hazelnut Vinaigrette and Burrata
By Dixie8686
Recipes & Menus | recipes
Roasted Beets with Hazelnut Vinaigrette and Burrata
Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can't find burrata? Use fresh mozzarella.
6-8 servings
Recipe by Paul Kahan
Photograph by Dominique Lafond
July 2012
- 6
Ingredients
- 2 tablespoons Champagne vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot
- 1 teaspoon whole grain mustard
- 6 tablespoons hazelnut or grapeseed oil
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Preparation
Vinaigrette
Combine vinegar, lemon juice, and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Salad
Preheat oven to 375°. Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a 13x9x2" baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover (careful of the steam); let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper. Top burrata with beets; drizzle remaining vinaigrette from bowl over. Garnish with basil and hazelnuts.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.