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Scott’s Kitchen: Beet and Burrata Napoleon from Russell’s on Lake Ivanhoe

Written By Scott Joseph On March 22, 2021

Beet and burrata still

In culinary terms, a Napoleon is a layered dessert. But at Russell’s on Lake Ivanhoe, the new restaurant in the Ivanhoe district north of downtown Orlando, chef/partner Emmanuel Clement serves a savory Napoleon with layers of roasted red and golden beets and creamy burrata cheese.

It’s an impressive presentation, and it tastes as good as it looks.

It’s also easy to do, even with making the vinaigrette from scratch.

In this episode of Scott’s Kitchen, Clement shows Scott how it’s done. Watch the video, grab yourself some beets, burrata and pine nuts and give it a go.

Careful when you’re toasting the pine nuts – mine got a little too dark, but it all tasted great anyway.


Southeast LG 2 24

Beet and Burrata Napoleon from Russell’s on Lake Ivanhoe

2 yellow beets (tennis ball size)
2 red beets (tennis ball size)
4 pieces burrata cheese
2 tablespoons pine nuts
1 pinch salt
1 pinch black pepper
One-half cup balsamic vinegar
1 tablespoon Dijon mustard (maille)
1 1/2 cup extra virgin olive oil
2 tablespoons balsamic glaze
8 Basil leaves

Roast beets in separate roasting pans. Add a small amount of water to the pans and cover with aluminum foil. Roast at 350 degrees for 2 hours.

Cool down and peel with a small knife.

Cut 1/8-inch slices and reserve separately – do not mix the colors.

Make the vinaigrette: whisk together mustard, salt, pepper, balsamic vinegar. Slowly whisk in the olive oil. Add finely chiseled basil leaves; reserve in refrigerator until needed.

Plate the Napoleon starting with a slice yellow beet topped with a tablespoon of burrata. Add a red beet slice and another dollop of burrata. Repeat three times and finish with a red beet slice on top.

Pour the balsamic vinaigrette around the base of the Napoleon. Deposit six drops of balsamic glaze in the vinaigrette then sprinkle pine nuts around. Finish with a Basil leaf on top.

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