Tuesday, November 13, 2012


I love burrata....what is burrata you ask? Its a cheese...mozzarella on the outside with a mix of cream and mozzarella inside...its mozzarella only even better....but I never eat it at home....once in a while I might eat it at a restaurant, but eating at home just seems like too much decadence...but I was at Wegman's the other night and couldnt resist grabbing some.....

I was trying to decide what to do with it and I decided to eat it with some roasted beets....this turned out fantastic! Creamy burrata over the sweet roasted beets with a drizzle of olive oil and balsamic vinegar


1 or 2 beets (depending on size)
1 or 2 leaves of basil
olive oil
balsamic vinegar, chiffonade
salt and pepper to taste


  1. Roast the beets: wrap the beets whole/unpeeled with some salt and olive oil in aluminum foil and bake at 375°F for about 30 minutes. The actual time will depend on the size of the beets. Check for doneness by poking a fork through it. Let the beets, cool and then you can just pull/peel off the skin. You can adjust the temp from 325-400 if you have something else in the oven along with the beets, just adjust the time as necessary. 
  2. Dice up the beets
  3. Place the burrata on top
  4. Drizzle with olive oil, balsamic vinegar, salt and pepper, and basil
  5. Cut open and allow the cream/mozzarella to flow out onto the beets
  6. Enjoy!! 

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