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Burrata With Smoked Beets and Pickled Mustard
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Burrata With Smoked Beets and Pickled Mustard

This delicious Burrata With Smoked Beets and Pickled Mustard Seeds might seem a little complicated at first sight, but it's actually not.
Course sides
Total Time 1 hour
Servings 2

Ingredients

Pickled mustard seeds:

  • 100 g mustard seeds
  • 100 g water
  • 70 g sugar
  • 120 g champagne vinegar or white wine vinegar
  • 5 g salt

Smoked beets (home edition):

  • 5 small-medium red beets
  • 5 small-medium yellow beets
  • olive oil
  • 3 tbsp Liquid smoke (optional)
  • salt preferably rock salt but not a must

To plate:

  • Smoked beets
  • Mustard pickle
  • 1/2 burrata cheese
  • Capers in brine
  • Olive oil
  • Mint

Instructions

Pickled mustard seeds:

  • Bring everything to a boil, reduce heat to a bare simmer, and cook for about 45 minutes. It will get thicker over time. You can always add a splash of water to thin it down. Let cool completely and store in a sterilized jar in the fridge.

Smoked beets (home edition):

  • It's essential to try and get similarly sized beets. We like smaller ones as they tend to be sweeter, less woody, and cook much faster. We used a convection oven, which has a combi function that basically steams and roasts simultaneously.
  • Preheat oven to 200°c.
    Coat the beets lightly with olive oil, sprinkle with salt. Place in an oven proof pan. Add a splash of water and cover with aluminum foil. Roast beets at 200 degrees Celsius for 45-75 minutes, depending on size. Check for doneness by piercing with a knife. If it comes out easily, they're ready. Don't expect them to be soft to the touch. We are looking for fully cooked yet firm beets, not wrinkly softened ones. *if using liquid smoke, see tip above.
  • To smoke, load your smoker with woodchips and light it. Put the beets in a colander or on a cooling rack and place them in a large container together with the smoker. wrap with aluminum foil and smoke for 20-40 minutes, depending on personal preference.
  • Once cooked, smoked and slightly cool, peel and cut into chunks.

To plate:

  • Place beets nicely on a plate, tear pieces of burrata, drizzle with olive oil, a generous sprinkle of flaky salt, mustard pickle, great capers, and mint.