Warm beet and burrata salad on toasted baguette

Beets are one of my favourite veggies, and with the chioggia variety being in season this summer, I had to get in on making one of my favourite summery salads asap. Farmdrop have a section where they also show the best seasonal produce available which is really helpful when trying to shop when the fruit & veg are at their peak! All ingredients in this recipe are from Farmdrop (even this incredible semolina baguette).

Ingredients:
4 chioggia beets, trimmed and peeled
1 burrata ball
1 pinch of salt
3 dashes olive oil
1 tsp garlic granules
1 large pinch of pepper
+ baguette & butter (as much as you like)

Preheat your oven to 200c fan. Cut 2 of the beets into wedges, and the others into thin slices (I used a mandolin, but you can use a sharp knife). Place the beetroot wedges on a baking tray and toss with 1 dash olive oil, 1 pinch salt and garlic granules. Pop in the oven for 15 minutes. Toss the sliced beets with olive oil (and salt but optional). When the 15 minute timer goes off, add the beet slices to the tray and roast for another 5 minutes. When the beets are ready, serve them up on a platter, toast your baguette and serve with butter, and open your burrata over the entire plate (spreading some on your baguette). Cover burrata with another dash of olive oil and freshly cracked black pepper.

This salad is lovely served warm, but also tasty cold, too, with freshly toasted baguette!

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