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Roasted Beets With Hazelnut Vinaigrette And Burrata

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Roasted Beets With Hazelnut Vinaigrette And Burrata

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
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Published 2014-09-09 13:28:40 (2 years ago).

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