Beetroot carpaccio with burrata cheese – a detailed recipe cooking. 
Photo of the dish: КонPulos Time: 1 hour. 40 min Difficulty: easy Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium beets with clipped roots
- 2 tbsp. l olive oil
- Salt and ground pepper
- 220 gr burrata cheese
- 1 tbsp. l orange juice
- 1 tbsp. l champagne vinegar or white wine vinegar
- 1/2 small shallot, chopped
- 4 slices of crisp bread 1 cm thick each
- 1 tbsp. l fresh chopped onion chives
- 2 tbsp. l coarsely chopped pistachios
Recipes with similar ingredients: beets, cheese, orange juice, champagne vinegar, wine vinegar, chives, white bread, pistachios
Recipe preparation:
- Preheat the oven to 220 ° C. Put the beets on a sheet of foil. Pour olive oil and salt. Wrap the foil around the beets and put on a baking sheet. Fry until the beets are soft (can be pierced with a knife) 50-60 minutes. Let it cool a bit, then unwrap and peel with a paper towel.
- Pull the burrata out of the refrigerator 30 minutes before serving and leave at room temperature. Mix orange juice vinegar and shallots in a small bowl. Gradually add 2 tbsp. l olive oil until fully mixed. Thin the beets thinly slices and lay in one layer on a serving plate. Sprinkle the vinegar over the beets and season 1/2 tsp. salt and a pinch of pepper; set aside.
- Preheat the oven. Lay bread on a baking sheet and fry until readiness. Sprinkle beets with green onions and pistachios. Put burrata on beets. Pour olive oil and season with salt and pepper. Serve with toasted bread.
