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Roasted Beets with Hazelnut Vinaigrette and Burrata


Roasted Beets with Hazelnut Vinaigrette and Burrata Recipe

Ingredients:
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced shallot
  • 1 teaspoon whole grain mustard
  • 6 tablespoons hazelnut or grapeseed oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds small golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered
  • 4-5 large fresh basil or sorrel leaves, cut crosswise into 1/2" ribbons
  • 1/4 cup coarsely chopped toasted hazelnuts
Directions:
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