Beetroot carpaccio with burrata cheese

Ingredients:

• 2 medium beets with roots trimmed
• 2 tbsp. l. olive oil
• Salt and ground pepper
• 220 gr. burrata cheese
• 1 tbsp. orange juice
• 1 tbsp champagne vinegar or white wine vinegar
• 1/2 small shallot, chopped
• 4 slices of crusty bread, 1 cm thick each
• 1 tbsp fresh chopped chives
• 2 tbsp coarsely chopped pistachios

Preparation:

1. Preheat the oven to 220°C. Place the beets on a sheet of foil. Drizzle with olive oil and season with salt. Wrap the foil around the beets and place them on a baking sheet.
   
   Roast until the beets are tender (you can pierce them with a knife), 50-60 minutes. Let them cool slightly, then unwrap them and peel them off with a paper towel.
2. Remove the burrata from the refrigerator 30 minutes before serving and let it sit at room temperature. Combine the orange juice, vinegar, and shallots in a small bowl. Gradually whisk in 2 tablespoons of olive oil until thoroughly combined.
   
   Thinly slice the beets and arrange them in a single layer on a serving plate. Sprinkle vinegar over the beets and season with 1/2 teaspoon salt and a pinch of pepper; set aside.
3. Preheat the oven. Place the bread on a baking sheet and toast until done. Sprinkle the beets with green onions and pistachios. Place the burrata on top of the beets. Drizzle with olive oil and season with salt and pepper. Serve with toasted bread.