Homemade Heirloom Beets & Creamy Burrata: A French Laundry Homage

Instructions

1. 1

   Preheat oven to 400°F (200°C). Wash beets thoroughly and trim off the greens. For larger beets, cut them in half or quarters to ensure even cooking. Toss beets with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper.

2. 2

   Wrap the seasoned beets tightly in aluminum foil to create a sealed packet. Place the packet directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, or until fork-tender. Cooking time will vary based on size.

3. 3

   Once tender, remove beets from the oven and let them cool in the foil packet for at least 15-20 minutes. This allows them to steam and makes peeling easier. Once cool enough to handle, use a paper towel or your hands to gently rub off the skins; they should slip off easily. Cut the peeled beets into wedges or slices, and set aside.

4. 4

   In a small bowl, whisk together red wine vinegar, Dijon mustard, honey (or maple syrup), and minced shallot. Slowly drizzle in the remaining 1 tbsp extra virgin olive oil while whisking constantly until emulsified. Season with the remaining 1/4 tsp sea salt and 1/8 tsp black pepper, or to taste.

5. 5

   Tear the burrata into a few rustic pieces and arrange them artfully on a serving plate or individual plates. Arrange the roasted beet wedges around and among the burrata.

6. 6

   Drizzle the prepared vinaigrette generously over the beets and burrata. Garnish with chopped roasted pistachios and fresh dill (or chives). Finish with a final light drizzle of olive oil and a sprinkle of flaky sea salt, if desired. Serve immediately.