#FoodisArt at Sonesta, and until you are able to dine with us again, we are happy to share some of our favorite recipes with you. Chef Matt Porter from Sonesta Suites Scottsdale Gainey Ranch has shared the below Burrata and Roasted Beet Salad recipe, and we hope you’ll give it a try.
Burrata and Roasted Beet Salad
1 bunch each multi-colored baby beets
1 16 oz tub Burrata cheese
1 bottle balsamic reduction/glaze
Good quality EVOO
Salt and pepper
Micro greens or chopped herbs (chives, basil, etc) for garnish
For the beets:
Toss beets in olive oil, salt and pepper and place in roasting pan with a splash of water and cover with lid or foil.
Depending on size of beets, roast at 350 F for approx. 15-20 minutes until you can stick a fork in with a bit of pressure. You want them a bit al dente.
Let them cool a bit, then rub/peel the skin off with a towel. Let cool all the way and slice in 4 pieces.
Once the beets are all cut and peeled, place the beets in a mixing bowl and toss again with EVOO and salt and pepper.
Place a scoop of the Burrata cheese on each plate (drizzle some EVOO and salt and pepper on top) and arrange beets however you would like to present them (see photo for suggested plating). Drizzle the whole plate with the balsamic glaze and garnish with micro greens or chopped herbs.
Makes 4 plates
Plan your trip to Sonesta Suites Scottsdale Gainey Ranch! As the weather warms up, be sure to try these cocktail and mocktail recipes from Royal Sonesta Boston!
Categories: Food is Art