If you're looking to impress or you just want to make something for yourself that's nutritious and delicious then you need to make this. It's decadent, creamy, seasonal for Autumn and you won't want to miss using our sticky fig chutney to it's full potential.
Roasted Beetroots, Burrata, Figs and Fig Chutney
Serves 4
Ingredients
- 400 g beetroot
- 1 tbsp olive oil
- 3 tbsp Galloway Lodge Fig Chutney
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp thyme
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 burrata (250g)
- 40 g pistachios
- 1 small handful fresh basil
Preparation
1. Preheat the oven to 200°C fan. Place the beetroots on a baking tray and roast for 30-40
minor until a small knife can be easily inserted into the centre.
2. 3. Leave the beetroots to cool slightly, then peel and cut into wedges.
Whisk the Galloway Lodge Fig Chutney, olive oil, red wine vinegar, Dijon mustard, thyme
and lemon juice until smooth. Season with the salt and black pepper.
4. Tear the burrata into pieces and arrange it over a large serving plate. Place the warm
beetroots over the top.
5. Spoon the fig chutney dressing over the beetroot and burrata. Finish with a few basil
leaves, the crushed pistachios and lemon zest on top.
6. Drizzle with the olive oil and finish with flaky sea salt and freshly ground black pepper.