Welcome to my new series called 3-ingredient meals, where I show you how to make a delicious dish using 3 primary ingredients plus some staple pantry items.
I was thinking about how so many classic dishes use 3-primary ingredients...
PB&J (peanut butter, jam, bread)
Spaghetti (noodles, jar of red sauce, parmesan)
Caprese salad (basil, mozz, tomato)
You get the point!
So to start of this new series, we are making balsamic roasted beets, burrata, and toast.
The combination of beets, balsamic vinegar, and burrata goes well together because they offer a balance of sweet, tart, and creamy flavors. The earthy sweetness of beets is complemented by the tangy and slightly sweet flavor of balsamic vinegar, while the creamy and rich texture of burrata contrasts the beets' crispness. The combination of these flavors and textures creates a satisfying and harmonious dish.
Beets are a cool-season crop and can be grown in both spring and fall. In warmer climates, they are often planted in early spring and harvested in late spring or early summer, while in colder climates, they are planted in late summer or early fall and harvested in late fall or early winter. Because beets are a hardy vegetable, they can also be stored in the ground for harvest throughout the winter in some regions.
Burrata is a type of fresh Italian cheese made from mozzarella and cream. The cheese is made by stretching and shaping mozzarella into a ball, and then filling it with a mixture of mozzarella scraps and heavy cream. The filled ball is then sealed, creating a soft and creamy center surrounded by a thin layer of mozzarella. The cheese is traditionally served within a day or two of being made and has a delicate, creamy texture and a mild, slightly tangy flavor. Burrata is often used in pasta dishes, salads, or as a topping for crostini.
Balsamic vinegar is a type of vinegar that is made from grape must, which is the juice that is obtained from freshly pressed grapes. The grape must is cooked and reduced to concentrate the flavors, then aged in barrels made from various types of wood such as oak, chestnut, or cherry. The aging process can last anywhere from a few months to several years, during which time the vinegar becomes thicker and acquires its distinctive flavor.
Traditionally, balsamic vinegar was made only in the Modena and Reggio Emilia regions of Italy and was protected by a set of strict regulations, including the type of grapes used, the methods of production, and the minimum aging time. Today, balsamic vinegar is made around the world and is available in a range of styles, from cheaper, mass-produced versions to high-end, traditional balsamic vinegars that are aged for many years.
4 large beets & their greens
aged balsamic vinegar (regular balsamic vinegar or balsamic glaze work)
1-2 balls of burrata cheese
toast to serve
Separate beets from the greens. Boil beets for 15 minutes; remove, let cool and peel the skin. Dice into ½ inch pieces and add to a lined baking dish with a generous amount of aged balsamic vinegar, olive oil, and salt. Roast at 385f for 25-35 minutes until tender. Set aside.
Meanwhile, cook the beet greens in a pan over medium heat with some oil, fresh garlic, aged balsamic vinegar, salt, and pepper.
Layer beet greens on a plate with cooked beets, burrata cheese, and lightly oiled toast. Drizzle more balsamic on top of the beets and dig in!
You can make a beautiful dish with simple, quality ingredients.
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