Spiced Golden Beets & Burrata with Hazelnuts, Golden Raisins and White Balsamic Orange Drizzle

Equipment :



  • Preheat oven to 425F (220C)
  • Scrub a large golden beet then place some coarse salt (I use @spicetribe pink Peruvian Salt) on a piece of foil large enough to cover the beet.
  • Place the beet on top, roast for 40 minutes or until tender.
  • Carefully remove from the oven and peel the skin off.
  • Slice and toss in a few tablespoons of olive oil, 1 teaspoon fresh sumac spice (highly recommend #spicetribe – sumac has a nice acidity), some salt and a pinch of chili powder.
  • ayer on a platter, divide an 8oz piece of burrata (or smoked chèvre!) evenly around the sliced beets, add some golden raisins and chopped toasted hazelnuts (or almonds, pecans etc!) Use what you have!
  • For the Drizzle
  • Combine 1tbsp white balsamic vinegar with 1tbsp maple syrup, 1tbsp fresh orange zest & a touch more sumac
  • Pour over beets and finish with fresh mint, thyme or a combination of your favorites! I added pea shoots that I had available- they are so pretty to me, hence the extreme close-up shot!

Things to remember

Find more at: recipes.spicetribe.co