Roasted Beets, Radicchio, and Burrata with Honey Balsamic Vinaigrette

Using KINTO's TERRA tableware, this vibrant recipe from Hyssop Dining captures the beauty of seasonal produce in its purest form. Roasted beets bring a natural sweetness that pairs beautifully with the gentle bitterness of radicchio and the creaminess of burrata. It’s a simple yet refined combination of textures and flavours for your table.

Served warm in the TERRA grill dishes, it’s a recipe that invites sharing and celebrates the comfort of thoughtful, seasonal cooking.

Ingredients

(Serves 4)


Roasted Beets
• 4 Medium Beets (tops removed, scrubbed)
• Olive Oil
• Maldon Salt
• Black Pepper
• 2 tablespoons Honey
• 2 tablespoons Balsamic Vinegar

Honey Balsamic Vinaigrette
• 60ml Olive Oil
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Honey
• Maldon Salt
• Black Pepper

For Serving
• 1 Medium Radicchio (rinsed, cut into 4 wedges)
• 2 x 150g Burrata (cut into small chunks)
• Hazelnuts
• Maldon Salt
• Black Pepper

Method

Roasted Beets
1. Preheat the oven to 180°C

2. Place each beet on a piece of foil, drizzle with olive oil and sprinkle with Maldon salt and black pepper. Wrap them in the foil and place on a baking tray. Roast the beets for 40-45 mins or until fork-tender.

3. Remove from the oven and set the beets aside until cool enough to handle. Rub the beets and the skins will just slide off.

4. Slice the beets, and drizzle with honey and balsamic vinegar to coat.


To Serve
1. Combine all of the Honey Balsamic Vinaigrette ingredients in a small jar, and shake well.

2. Preheat the oven to 160°C.

3. Place the Radicchio, Burrata, and Roasted Beets in individual TERRA grill dishes (4 for this recipe). Drizzle the Honey Balsamic Vinaigrette over the dish, and grate some hazelnuts on top. Roast the dish for 3-5 min in the oven.

4. Remove from the oven, season more with Maldon salt and black pepper if necessary. Serve immediately.

Photos by Marieke Verdenius