Beetroots with burrata and walnuts

• 4 small beetroots
• salt
• 1 tsp caraway seeds
• 1 tbsp butter
• 30 ml olive oil
• 30 ml cider vinegar
• Pepper from the mill

Further

• 400 g burrata (cream cheese)
• 100 g walnuts
• 1 tsp caraway seeds
• 1 tbsp parsley, finely chopped
• Olive oil 
• chervil leaves to garnish

Wash the beetroots well, wrap them and give it in an aluminium foil with a little salt, caraway seeds and butter and cook in the oven. Remove the beetroots from the foil, peel them and cut them into slices; marinate them with olive oil, cider vinegar, salt and pepper. Cut the burrata into pieces and arrange on plates with the beetroots. Sprinkle with walnuts, caraway seeds and parsley, drizzle with a little olive oil, garnish with chervil and serve.

Tip:
Use a wooden skewer to test the beetroots for doneness: If the skewer can be pulled out easily, the beetroots are cooked.

• You can also use potatoes instead of the beetroots.
• Instead of burrata, you can also make this dish with gorgonzola or mozzarella.
• You can also use yellow or white beetroots.

Recipe: Heinrich Gasteiger : “So kocht Südtirol“ - a culinary journey from the Alps to the South. www.so-kocht-suedtirol.it