Burrata, Beetroot & Mushrooms
Award winning buffalo milk burrata, seasonal beetroot salad, marinaded mushrooms, seeds, Scottish truffle oil
Preparation and method
Preparation:
- Defrost the burrata - dry on kitchen paper
- Remove the beet top - chop and reserve
- Peel the beet - reserve the trim
- Dice the peeled beet
Method:
- Blanch the diced beet until tender, refresh in cold water - drain and keep to one side
- Grate the beet trim and carrot, mix with the chopped beet top and the balsamic vinegar
- Dress the micro shoots and beet leaf with the truffle oil
- Place the diced beet on the plate, add the burrata, spoon on the beet and carrot slaw
- Next add the mushrooms followed by the dressed leaves/micro shoots
- Finally finish with the seeds and a drizzle of balsamic glaze & extra virgin olive oil - serve