Bur­ra­ta And Pinot Noir

RECIPE FOR THE HOME COOK AS FOLLOWS:

2 lb Chiog­gia or red beets

1tsp sug­ar

2 tbsp red wine vinegar

2 tbsp nin­er estate olive oil

1 gar­lic clove, minced

1 hand­ful fresh basil, sep­a­rat­ed into stems and leaves

1⁄4 cup of fresh pome­gran­ate seeds picked with­out pith

1 tsp pink peppercorns

shred­ded radicchio

1 1⁄2 tbsp pome­gran­ate molasses

option­al: black­ber­ries or rasp­ber­ries for garnish.

First, pre­heat your oven to 350 degrees.

Mince the basil stems and add them along with the gar­lic, salt, sug­ar, red wine vine­gar and olive oil. Toss your beets in the mix­ture and spread them in a bak­ing dish. Add enough water to cov­er the bot­tom of the dish, cov­er and roast at 350 degrees until ten­der (around 40 min­utes). While still hot, peel and sea­son again with salt, a pinch of sug­ar and more red wine vinegar.

To assem­ble the dish, place your bur­ra­ta on your serv­ing plate of choice. Slice the beets and scat­ter on top, along with the rest of the gar­nish­es. Driz­zle the pome­gran­ate molasses and olive oil on top, and gar­nish with fresh berries if you have them.

PAIR WITH: