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Kir and Roasted Beetroots with Burrata


Kir and Roasted Beetroots with Burrata

The holiday season is here and we are excited! No matter what, where and with whom you celebrate, we hope you are having a good time. If you ask us, a great party needs great food and drinks, and here are some of our favourites: Kir and Roasted Beetroots with Burrata!


makes 1 drink

• 1 part crème de cassis (or Chambord)
• 4 parts dry white wine​​​​​​​

1. Pour the crème de cassis into a glass of choice. Top with the dry white wine.
2. Garnish if desired.​​​​​​​

Suggestion for the drink: Swap the white wine for dry sparkling wine or even champagne, to get even fancier and toast with Kir Royale.

Roasted Beetroot with Burrata & Hazelnuts

serves 2–4 as a starter

• 3 beetroots
• 4 sprigs of thyme
• extra-virgin olive oil
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• fine sea salt
• freshly ground black pepper
• small handful of hazelnuts
• 1 ball of burrata

1. Set the oven to 200°C / 400°F. Wash and peel the beetroots. Cut them into generous wedges.

2. Place the beetroot wedges and 2 thyme sprigs in a baking dish. Generously drizzle with olive oil and add the sugar and vinegar. Season with salt and pepper. Mix to combine. Roast on the middle rack for about 40 minutes, or until the beetroots are tender and the edges are caramelised. Take out of the oven and let cool a bit.

3. While the beetroots are in the oven, toast the hazelnuts on a dry frying pan. Roughly chop the hazelnuts.

4. Place the roasted beetroots on a serving plate. Top with pieces of burrata, thyme leaves and the nuts. Finish with a generous drizzle of olive oil.


The recipes were originally published in Laine Magazine issues 16 and 18.