Beet Carpaccio with Burrata

Beet Carpaccio with Burrata

Inspired by SY Kitchen, Santa Ynez, California

Beet Carpaccio with Burrata | http://saltandwind.com There was some seriously great food on my latest trip to Santa Barbara but some of the dishes that stood out most were the simplest like this Beet Carpaccio....
Skill
Cuisine
Ingredients
8
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Diet
Beet Carpaccio with Burrata | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Lunch, Main, Salad, Snack
Cuisine
American, Italian
Ingredients
8
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Diet
Vegetarian
Beet Carpaccio with Burrata | http://saltandwind.com

There was some seriously great food on my latest trip to Santa Barbara but some of the dishes that stood out most were the simplest like this Beet Carpaccio. It's just as fitting as a light lunch as an appetizer at your next dinner party.

Ingredients

  • 4 medium beets
  • 3 handfuls baby arugula
  • 8 ounces fresh burrata cheese

    quartered

  • 1 shallot

    minced

  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 pinch granulated sugar
  • kosher salt and Freshly ground black pepper

Instructions

If you prefer for the beets to be cooked, go ahead and boil or roast them until knife tender. Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor

Combine vineger, oil, sugar, shallot, and Dijon in a jar, add salt and pepper, close and shake until well combined. Dip beet into the dressing and taste, adjust flavoring as desired. 

Arrange beets, arugula, and burrata on a platter, drizzle with dressing and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/402-beet-carpaccio-burrata-recipe

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