for 4 person

Beetroots

1 ½ dl	white wine vinegar
¾ dl	water
2 tbsp	maple syrup
1 tsp	salt
¼ tsp	allspice (e.g. Fine Food Jamaican Piment)
½ tsp	fennel seeds
a little	pepper (e.g. Fine Food Tasmanian Pepper)
300 g	beetroots
4	figs

Burrata

4	Fine Food Burrata piccola
2 tsp	olive oil with basil (e.g. Fine Food Olio extra vergine al Basilico)
2 tsp	balsamic vinegar with figs (e.g. Fine Food Condimento ai fichi)
a little	sea salt
some	basil leaves

How it's done

Beetroots

Bring the vinegar, water, maple syrup, salt and seasoning to the boil in a pan, briefly simmer.

Slice the beetroots, add to the stock, bring to the boil and simmer for approx. 25 mins. Slice the figs and add them to the pan. Drain the figs and beetroots, allow to cool slightly, arrange on plates.

Burrata

Place the burrata on top of the pickled fruit and beetroots, garnish with basil oil, balsamic, sea salt and basil.

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