Tart Cherry Burrata Beet Dip
This is Wine & Dip, Valentine’s Day edition! We’re going full PINK for this one with this beautifully bright Tart Cherry Burrata Beet Dip paired with dry rosé from Provence.
This stunning dip is a lovely combination of sweet and salty that is perfectly balanced by this tart, mineral driven rosé. I used an easy food and wine pairing trick for this one that’s nobody’s talking about: Look for wine and food that’s a similar COLOUR. Of course this won’t always work, but think about fresh pasta with a bright red tomato sauce paired with a ruby red Chianti, a thick slice of red meat paired with a deep red Cabernet Sauvignon. A pale gold Champagne paired with a baked apple brie tart. OR, in this case, a bright pink tart cherry and beet dip with a pink wine. See my wine recommendation below and make sure you try this one out!
I recommend the Commanderie de la Bargemone Rosé from Provence, France. Buy it here!
Canada Link: StephtheSommelier | Highlander Wine & Spirits
US Link: Commanderie de la Bargemone Rose
Tart Cherry Burrata Beet Dip
Ingredients
- 2 tbsp avocado oil
- 8-10 small cloves or 4-5 large cloves garlic (for roasting)
- 2 small beets, peeled and roughly chopped
- Salt and pepper
- 2-3 coves of garlic (raw)
- 1 cup navy beans, drained and rinsed (reserve 1-2 tbsp of liquid)
- 2 tbsp full fat sour cream
- 1/4 cup tart cherry juice or 1 tbsp tart cherry concentrate
- 1 tbsp Divina sour cherry spread
- 1 tbsp lemon zest
- Juice from half a lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 large ball of Burrata
- Garnish: Extra virgin olive oil, dried parsley, fresh lemon zest, and salt and pepper
- French baguette
- 2-4 tbsp Avocado oil
- Salt and pepper
Instructions
- Preheat oven to 400 degrees
- Roast vegetables: Add garlic cloves and roughly chopped beets to a baking sheet, coat with avocado oil, salt and pepper, and roast for 20 minutes.
- Prepare tart cherry beet dip: Add roasted garlic and beets (with remaining oil) to a food processor. Add raw garlic, naby beans, sour cream, tart cherry juice, sour cherry spread, lemon zest, lemon juice, olive oil, and salt and pepper. Blend until smooth.
- Make crostinis: Slice baguette into 2 inch rounds, drizzle both sides with avocado oil, salt and pepper, and bake at 400 degrees for approximately 5 minutes (or until crispy and golden).
- Assemble dip: Add a layer of tart cherry beet dip to a wide and low serving bowl. Top with ball of burrata. Slice a thin 'X' in Burrata to open and allow it to spread over top of beet dip.
- Garnish with more olive oil, salt and pepper, dried parsley, and fresh lemon zest.
- Serve with your crostinis and a glass or two of chilled Provence rosé!
