Kai Hawaiian Black Sea Salt
RSVP Marble Dual Bin Salt Keeper
Berard Olive Wood Salt Keeper
Alaea Hawaiian Sea Salt
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.Serve: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.
John Boos Cherry Wood Cutting Board
John Boos Walnut Cutting Board
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