Beets and burrata

Chef Daniel England
OMG Hospitality Group, San Diego

Beets and burrata have become a quintessential pair, merging the vegetable's signature earthiness with the cheese's mild, creamy profile. To dress it up for winter, England favors a citrus-based vinaigrette, mint pesto and a touch of rosemary.

Ingredients

Vanilla and blood orange vinaigrette
1/2 cup extra virgin olive oil
1/4 cup blood orange juice
1/4 cup sherry vinegar or red wine vinegar
2 tbsp. honey
1 shallot, peeled and quartered
1 tbsp. Dijon mustard
1 tbsp. vanilla extract

Beets and burrata
1 bunch red beets, stems and tops removed
Olive oil, as needed
Sea salt and cracked pepper, to taste
1 sprig rosemary
Mint pesto (see recipe)
1 bunch watercress
4 portions burrata

Directions

For vinaigrette: Combine ingredients until mixture is uniform in color and texture.

To complete: Preheat oven to 375 degrees. Place beets in the center of a large piece of aluminum foil. Drizzle with oil, season with salt and pepper, and add rosemary. Wrap foil around beets and place in the center of the oven. Bake for 40 minutes or until tender.

When beets are cool enough to handle, peel the skin off with your fingers or a kitchen towel. If they are cooked enough, the skin should peel right off.

Cut beets into wedges. Spread 1/2 cup pesto on a serving plate. Toss beets and watercress with 1/2 cup vinaigrette and lay across pesto. Place burrata in the center of the plate and drizzle with oil, salt and pepper. You will have leftover pesto and vinaigrette, which will keep up to 4 days in the refrigerator.

Serves 4 to 6