Recipe Friday: Hand Cut Burgers & Chophouse Burrata Salad

Marilyn HawkesMarch 8, 2019
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With more sunny days on the horizon, it’s time to start thinking about warm weather foods. Executive chef Samantha Roberts of Riot Hospitality Group offers the Hand Cut Burgers & Chophouse recipe for beets & burrata (cheese made from mozzarella and cream) that’s refreshing and easy to make.

Roberts suggests roasting the beets: Coat with olive oil and then sprinkle with salt. Cover baking dish with foil and place in the oven at 375 degrees. Poke with a fork or knife to test firmness. If it feels like a baked potato, then they’re done. For small beets, roast for about 30-45 minutes, 90 minutes for larger beets. Place warm beets in kitchen towel to pull the skin off. If you don’t want to heat up the kitchen, you can also boil the beets, Roberts says. 

For the lemon herb oil: Chop your favorite herbs, mix with sea salt and let dry overnight. Mix with fresh lemon juice and olive oil. Or you can use any vinaigrette, Roberts says.

If you want to taste the real deal, you can find beets and burrata on the Hand Cut Burgers & Chophouse appetizer menu.

Beets & Burrata Recipe

1 piece of fresh burrata (you can purchase at most grocery stores)
2 tbsp. lemon herb oil
1 tbsp. herb sea salt
6 slices of roasted golden beets
½ cup baby arugula and fresh dill
2 oz. hibiscus honey or any honey
Chilled plate

Season baby arugula, fresh dill and roasted golden beets with the lemon herb oil.
Layer beets in a circle on a chilled plate, then place seasoned arugula and dill in the center.
Place burrata on top of the arugula salad in the middle of the plate.
Season the entire dish with the herb sea salt.
Finish the plate with the drizzle of hibiscus honey.

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