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Il Buco al Mare’s burrata with roasted beets

Il Buco al Mare's burrata with roasted beets

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Prep Time 45 minutes
Cook Time 1 hour
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 balls Lioni Burrata (each ball in the 4 oz size)
  • 3 medium-sized beets, washed, ends trimmed
  • kosher salt
For the pesto:
  • 1/2 cup garlic confit
  • 1/4 cup ginger
  • 1 cup pistachios
  • 1 oz grated Parmigiano Reggiano cheese
  • 2 handfuls fresh basil (approximately 4 oz)
  • 1 tbsp green yuzu kasha (found at most Asian specialty markets or online)
  • 1/2 cup extra virgin olive oil
  • fresh lemon juice
  • chardonnay vinegar
  • salt to taste
For the garlic confit
  • 3 heads garlic
  • 1 1/2 cups grapeseed oil

Method
 

For the beets:
  1. Preheat over to 350°F. Pour kosher salt into a roasting pan in a thin layer. Place the beets on top of the salt, making sure they don't touch the bottom of the pan.
  2. Roast for 1 hour. To test for doneness, use a cake tester or wooden skewer and poke into the center of the beet. If it doesn't give too much resistance it's ready (if not, cook for a few minutes longer). Remove beets from salt, drizzle with olive oil and put them back in the oven for 5 more minutes to get a shiny crust on the skin.
For the pesto:
  1. Place the garlic confit and the ginger in a food processor. Pulse on high-speed to create a paste.
  2. Add the pistachios, fresh basil and yuzu koshu. Pulse a couple of times to start breaking down the pesto.
  3. Add the Parmigiano Reggiano and process together with the rest of the ingredients. Once the pistachios and the basil are finely chopped, slowly drizzle in the olive oil until it forms a smooth paste.
  4. Taste for seasoning and adjust with chardonnay vinegar, lemon juice and salt.
For the garlic confit:
  1. Preheat oven to 250°. Submerge 3 heads of garlic and 1/1/2 cups of grapeseed oil in a small ovenproof pan.
  2. Cover and bake for about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill. Best used immediately or within one week of refrigeration.
To serve:
  1. Place a spoonful of pesto in a small serving bowl. Add the burrata and the beets.
  2. Season with cracked black pepper and crunchy sea salt to taste, as well as a drizzle of good olive oil. For color, you can always add some chives or any fresh herbs you like.