This is a great sharing starter that is brought to the table direct from the oven in the roaster. With the deep autumnal colours of beetroot and orange this is sure to impress. Serve with crusty bread for dipping and spreading. The creamy burrata with the earthy yet sweet flavour of the beetroot is a delightful pairing.
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Preparation time: 5 minutes
Cooking time: 40 minutes
2 large oranges
2 tablespoons oil
1 tablespoon maple syrup
4 sprigs of thyme
Sea salt and cracked black pepper
400g beetroot, mix of colours
1 large burrata cheese
Crusty or sourdough bread, to serve
Preheat the oven to 190⁰C/ Fan 170⁰C/ Gas Mark 5
- In a large bowl zest and juice the orange – approximately 150ml of juice. Pour in the oil and maple syrup before finely chopping the thyme and adding to the bowl. Sprinkle generously with salt and pepper and whisk all the ingredients together.
- Cut the beetroot into medium-sized wedges and place in the Toughened Non-Stick Square Roaster. Pour over half of the marinade and place in the oven for 20 minutes.
- Remove the beetroot from the oven, slice the second orange into wedges and add to the roaster. Pour over the remaining marinade and return to the oven for a further 20 minutes.
- When the beetroot is tender, remove from the oven and allow to cool for a couple of minutes. When ready to serve place the burrata in the middle of the roaster. Season with sea salt, cracked black pepper and a little fresh thyme. Serve with slices of toasted sourdough or crusty bread.
- Due to the purple beetroots’ natural dye, they may bleed into your other beetroot. To stop this from happening, pour some of the marinade into an individual bowl and coat the purple beetroot separately before putting into the roaster.