Recipe: Grilled beet and burrata salad 

Grilled Beet & Burrata Salad 

Ingredients: yield 1 portion

• 85g Greens Mix
• 15g Belgian Endive Leaves
• 60g Burrata
• 20g Dill Crème Fraiche
• 120g Grilled Roasted Beets (Red and Golden)
• 30ml White Balsamic Vinaigrette
• 15g Roasted Hazelnuts
• 5 Slices Compressed Apples (Or Fresh)
• 1tsp Chervil Powder
• 5g Extra Virgin Olive Oil
• Salt TT

 Instructions:

1. On a large round plate, place dill crème fraiche and spread out in the center.
2. Place your burrata in the middle of the crème fraiche
3. Dress greens and endive with half of the dressing in a small mixing bowl and plate around the burrata
4. Dress beets with the other half of the dressing and place on top of the greens
5. Garnish with your compressed apple and hazelnut.
6. Sprinkle your chervil powder over the burrata and finish with olive oil.

Part 2: Dill Crème Fraiche

Ingredients: yield 500ml

• 125g Buttermilk
• 350g 36% Whipping Cream
• 2g Salt
• 3g Chopped Dill
• 5g Lemon Juice

 Instructions:

1. In a mason jar, combine buttermilk and whipping cream. Cover the mouth of the jar with cheesecloth and secure with a rubber band. Leave at room temperature for 3-4 days until it thickens and turns into crème fraiche. Refrigerate overnight. (Skip this step if substituting with store-bought crème fraiche.)
2. Add chopped dill, salt and lemon juice. Stir to combine.

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Part 3: Caramelized Shallot Vinaigrette

Ingredients: yield 1.5L

• 300g white balsamic vinegar
• 50g apple cider vinegar
• 15g confit garlic
• 385g caramelized shallot
• 30g smooth Dijon mustard
• 110g honey
• 3g ground white pepper
• 3g ground black pepper
• 25g lemon juice
• 175g extra virgin olive oil
• 275g grapeseed oil
• 100g cold water (as needed)

Instructions:

1. Place all ingredients except oils in a blender. Blend until smooth.
2. While blender is going, turn to low speed and slowly stream in grapeseed and olive oil to form an emulsion.
3. Adjust with cold water for desired consistency

Part 4: Compressed Apples

Ingredients: yield 250g

• 2 Granny Smith Apples
• 75ml Verjus
• 75ml Water
• 30g Honey

Instructions:

1. Peel, core and slice apples into 1/8” thick slices.
2. Place sliced apples and remaining ingredients in a vacuum seal bag and compress at 100%
3. If you do not have a vacuum sealer, heat up verjus, water and honey. Pour over apples and let sit until they cool.

Part 5: Roasted Beets

Ingredients: yield 2.5kg

• 1.5kg Large Red Beets
• 1.5kg Large Gold Beets
• 20ml Grapeseed Oil
• 1tsp Salt

Instructions:

1. Preheat oven to 400F
2. Wash and scrub the beets. Pat dry and lightly coat with oil and season with salt.
3. In a roasting pan set with a rack, place the beets on top of the rack and cover with tin foil.
4. Roast according to the size of the beets around 40-45 minutes until there is slight resistance from a small knife or cake tester in the center.
5. While hot, take a clean kitchen towel or cloth and remove all the skin. Rinse and cut off the root and top of the beets.
6. Allow to cool completely in the fridge
7. Once cool, cut into wedges/portions and lightly drizzle with salt and oil.
8. On a hot grill, using the outer edges of the grill, cook beet slices until char marks appear on both sides 30-40 seconds on either side and cook through. Cool again completely.

Part 6: Chervil Powder

Ingredients: yield 150ml

•  200g Chervil Stems

Instructions:

1. Place in dehydrator at 160F for 12 hours or until completely dry
2. Blend in spice grinder until fine powder
3. Sift out larger pieces and discard