Benstock’s smoked beets and burrata, masterfully plated. Photography Libby Volgyes

SMOKED BEETS AND BURRATA

Serves 4

Beets

• 2 pounds baby beets
• 2 sprigs rosemary
• 6 cloves garlic, crushed
• 1/4cup red wine vinegar
• 1/2teaspoon chili flakes
• 1 1/2tablespoons salt
• 4 cups carrot juice
• 1 tablespoon lemon juice
• 2 tablespoons butter
• Freshly grated nutmeg
• 8 ounces burrata
• 1cup arugula
• 1/2cup hazelnuts
• Olive oil for drizzling

PREPARATION: Marinate the beets in the rosemary, crushed garlic, red wine vinegar, chili flakes and salt for one hour. Smoke them in a smoker until a knife can be inserted into the beet with little effort, about an hour and a half. Peel and quarter beets before plating.

Preheat oven to 350 degrees. Add carrot juice to a large saucepan, set pan over medium heat and cook, stirring occasionally, until juice is reduced to one-sixth its original volume in a sauce pan, or about 2/3 cup. Take pan off heat, add lemon juice, and slowly whisk in butter until emulsified.

Crush hazelnuts in a food processor and bake at 350 degrees until they acquire a toasted color and scent. To serve, place 2 ounces of burrata on each plate and pour a little bit of finishing oil over the top. Place beets around cheese and drizzle with carrot reduction. Garnish with toasted hazelnuts and arugula.