by Chef David Benstock | October 7, 2017

Smoked Beets and Burrata Recipe by Chef David Benstock

Benstock’s smoked beets and burrata, masterfully plated. Photography Libby Volgyes

SMOKED BEETS AND BURRATA

Serves 4

Beets

  • 2 pounds baby beets
  • 2 sprigs rosemary
  • 6 cloves garlic, crushed
  • 1/4cup red wine vinegar
  • 1/2teaspoon chili flakes
  • 1 1/2tablespoons salt
  • 4 cups carrot juice
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • Freshly grated nutmeg
  • 8 ounces burrata
  • 1cup arugula
  • 1/2cup hazelnuts
  • Olive oil for drizzling

PREPARATION: Marinate the beets in the rosemary, crushed garlic, red wine vinegar, chili flakes and salt for one hour. Smoke them in a smoker until a knife can be inserted into the beet with little effort, about an hour and a half. Peel and quarter beets before plating.

Preheat oven to 350 degrees. Add carrot juice to a large saucepan, set pan over medium heat and cook, stirring occasionally, until juice is reduced to one-sixth its original volume in a sauce pan, or about 2/3 cup. Take pan off heat, add lemon juice, and slowly whisk in butter until emulsified.

Crush hazelnuts in a food processor and bake at 350 degrees until they acquire a toasted color and scent. To serve, place 2 ounces of burrata on each plate and pour a little bit of finishing oil over the top. Place beets around cheese and drizzle with carrot reduction. Garnish with toasted hazelnuts and arugula.