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Beet tortilla with pink burrata

Beet tortilla served with burrata and beet cream, chioggia beets, radish, and pomegranate.

Ingredients

Tortilla

Beet tortillas
250gBurrata
Beet juice
Radish pink meat
Pomegranate
pepper and salt
Chioggia beet

Preparation

  1. Cut out the tortillas to the desired size (briefly heat in the pan before service).
  2. Put the burrata in the blender and mix with the beet juice, pepper, and salt to taste.
  3. Slice the radish thinly on the mandoline and cut out with a cutter.
  4. Remove the pomegranate seeds from the pomegranate.

  1. Warm the tortilla and top with the beets and pomegranate seeds, piping the burrata cream in between.
  2. Garnish with some cress and lay the radish slices overlapping like roof tiles.