Sunday, April 21, 2013

Beets and burrata

Another nice thing about working in a restaurant is the inspiration factor. My restaurant is doing a new beet and burrata salad, which looked so delicious I thought I would take a stab at it.

Burrata is fresh mozzarella cheese, with a combination of fresh mozzarella and cream on the inside. I sliced it (well, "sliced," the inside is mostly liquid), drizzled it with olive oil, salt and fresh thyme, and laid it alongside roasted sliced beets. The beets got salt and pepper.

Verdict: not as good as the original, of course, but still an excellent use of beets. The creaminess of the cheese plays really well with roasted beets.

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