Ingredients

2 lb Chioggia or red beets

1 tsp sugar

2 tbsp red wine vinegar

2 tbsp high-quality olive oil (we use our Estate Olive Oil)

1 garlic clove, minced

1 handful fresh basil, separated into stems and leaves

¼ cup of fresh pomegranate seeds picked without pith

1 tsp pink peppercorns shredded radicchio

1½ tbsp pomegranate molasses

optional: blackberries or raspberries for garnish

Directions

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.