Smoked Beets With Burrata And Pickled Mustard ⬇️Recipe⬇️

Pickled mustard seeds:
100g mustard seeds
100g water
70g sugar
120g champagne vinegar (or white wine vinegar)
5g salt

Bring everything to a boil, reduce heat to a bare simmer, and cook for about 45 minutes. It will get thicker over time. You can always add a splash of water to thin it down. Let cool completely and store in a sterilized jar in the fridge.

Smoked beets (home edition)
5 small-medium red beets
5 small-medium yellow beets
olive oil
3 tbsp Liquid smoke
salt (preferably rock salt but not a must)

It's essential to try and get similarly sized beets. We like smaller ones as they tend to be sweeter, less woody, and cook much faster. We used a convection oven, which has a combi function that basically steams and roasts simultaneously. For smoking, we used a cold smoke generator with applewood chips. An excellent way to recreate this at home is to soak your beets in a water and liquid smoke mixture for 10 minutes. Remove beets from water, lightly coat with olive oil, sprinkle with salt (and a little liquid smoke if you're feeling extra smokey), and wrap with aluminum foil. The extra water plus foil will create a steaming chamber inside your oven.

Roast beets at 200 degrees Celsius for 45-75 minutes, depending on size. Check for doneness by piercing with a knife. If it comes out easily, they're ready. Don't expect them to be soft to the touch. We are looking for fully cooked yet firm beets, not wrinkly softened ones.

Once cooked and slightly cool, peel and cut into chunks.

To plate:
Smoked beets
Mustard pickle
1/2 burrata cheese
Big capers*
Olive oil
Mint

Place beets nicely on a plate, tear pieces of burrata, drizzle with olive oil, a generous sprinkle of flaky salt, mustard pickle, great capers, and mint.

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[safeaim]

What's the small green berries you added into the end there?