For me, this dish is more a special kind of side because it has every delicious element people come back for: salty, sweet, earthy, crunch, creaminess, spice, freshness of the mint and all together very flavorful. This is the no raisins in a salad exception

Ingredients

• 1 large Golden Beet, trimmed and scrubbed
• 1 - 2 tsp Spice Tribe Sacred Valley Pink Peruvian Salt
• 1 tsp Spice Tribe Wild Cured Sumac
• 8 oz fresh Burrata or Smoked Chèvre
• 2 Tbsp Olive Oil
• 1/4 cup toasted Hazelnuts, lightly chopped
• 1/4 cup Golden Raisins

For the Drizzle

• 1 Tbsp White Balsamic Vinegar
• 1 Tbsp Maple Syrup
• 1 Tbsp Orange Zest
• Pinch of Spice Tribe Wild Cured Sumac
• Fresh Mint, Thyme or other fragrant herbs

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Directions

1. Preheat oven to 425°F (220°C)
2. Scrub a large golden beet then place some coarse salt (I use @spicetribe pink Peruvian Salt) on a piece of foil large enough to cover the beet.
3. Place the beet on top, roast for 40 minutes or until tender.
4. Carefully remove from the oven and peel the skin off.
5. Slice and toss in a few tablespoons of olive oil, 1 teaspoon fresh sumac spice (highly recommend #spicetribe – sumac has a nice acidity), some salt and a pinch of chili powder.
6. ayer on a platter, divide an 8oz piece of burrata (or smoked chèvre!) evenly around the sliced beets, add some golden raisins and chopped toasted hazelnuts (or almonds, pecans etc!) Use what you have!

For the Drizzle

1. Combine 1tbsp white balsamic vinegar with 1tbsp maple syrup, 1tbsp fresh orange zest & a touch more sumac
2. Pour over beets and finish with fresh mint, thyme or a combination of your favorites! I added pea shoots that I had available- they are so pretty to me, hence the extreme close-up shot!