Grilled red beet with burrata and spinach

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20min

•

Easy

A salad like I like it, the fresh candied red beet with the creamy burrata on the sweet young spinach. Discover the recipe here

A salad like I like it, the fresh candied red beet with the creamy burrata on the sweet young spinach. Discover the recipe here
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Ingredients

What do you need?

Quantity: 4P

300 g young spinach washed
2 balls of burrata

Marinade for red beet:
4 tbsp canola oil
Juice of 1 lemon
1 tbsp honey
1 tsp lemon zest
Black pepper from the mill and salt
6 pieces of red beet

Vinaigrette:
Pepper and salt
6 tbsp olive oil
2 tbsp white balsamic vinegar
Pepper and salt
1 handful of roasted hazelnuts coarsely chopped

5 sprigs of mint

300 g young spinach washed
2 balls of burrata

Marinade for red beet:
4 tbsp canola oil
Juice of 1 lemon
1 tbsp honey
1 tsp lemon zest
Black pepper from the mill and salt
6 pieces of red beet

Vinaigrette:
Pepper and salt
6 tbsp olive oil
2 tbsp white balsamic vinegar
Pepper and salt
1 handful of roasted hazelnuts coarsely chopped

5 sprigs of mint
Preparation method

How do you make this?

Peel the red beet and cut into 8 to 12 wedges depending on their size.

Place a large piece of aluminum foil in a baking dish and place them in it.

Mix everything for the marinade together and pour it over the red beet.

Fold the aluminum foil somewhat closed.

Bake for 2 hours in an oven at 175°C until the red beet is somewhat shriveled and cooked.

Mix everything for the vinaigrette together.

Spread the spinach on a large plate.

Tear the burrata into pieces and serve the red beets around it.

Finish with the vinaigrette and mint.

Social

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