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Chef Paul Kahan's Roasted Spring Beets with Hazelnut Vinaigrette and Burrata

Serves 4 as a side or salad

Chef Paul Kahan's Roasted Spring Beets with Hazelnut Vinaigrette and Burrata


For the Beets
20 golf ball size golden or chioggia beets
Extra virgin olive oil
Salt and Pepper
1-2 pound piece burrata cheese, sliced into 1/2-inch thick rounds
Few sprigs fresh dill, fronds coarsely chopped or torn, stems discarded
For the Hazelnut Vinaigrette
2 teaspoons finely chopped shallot
2 tablespoons champagne or white wine vinegar
6 tablespoons hazelnut oil
1 teaspoon grainy mustard
  Salt and Pepper

Cooking Instructions

To roast the beets:
Preheat oven to 375 F. Remove the greens to 1/4-inch on each beet. Rub the beets with olive oil. Season with salt and pepper. Wrap beets individually with aluminum foil. Place on a baking sheet and bake for 40-50 minutes or until beet can be pierced easily with a sharp knife. Cool for ten minutes or until beets are cool enough to handle. Gently slip off the skins. Cut each beet through the axis into quarters.

Make Hazelnut Vinaigrette:
Combine shallot and vinegar in a small mixing bowl. Add grainy mustard and a little salt and pepper. Slowly whisk in hazelnut oil. Check seasoning.

To finish, dress the beets with vinaigrette to taste. I like my beets well dressed. Some may prefer a lighter touch. A splash of fresh lemon juice can be added if more acidity is desired. Place burrata on serving plate. Season with salt and pepper. Top with dressed beets and sprinkle with dill.

Equipment List

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