Burrata and Beets

 

Not your traditional beet salad, this twist on the classic is light and oh so good.

• 3 red beets 
• 3 yellow beets 
• 1/3 c olive oil 
• 2 T concentrated balsamic vinegar 
• 1 T honey 
• salt and pepper 
• 1/3 c pistachio nuts, chopped 
• 2 T fresh oregano 
• 1 burrata ball

Preheat oven to 375 degrees.

Wash the beets and place in a baking dish.   Cover and bake for one to one and half hours until tender.   Remove from the oven and cool.  Then peel and cut into cubes.

In a small bowl, whisk together the olive oil, vinegar, honey and salt and pepper.  Pour over the beets and toss.  Add the oregano and pistachio nuts and mix.

Plate the burrata in serving dish and the beet mixture around the burrata.   Drizzle the burrata with some olive oil and cracked black pepper and serve.  Yum!