Beetroot, lime and chilli salad with burrata recipe
 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline2 limes, juice only5 tbsp rapeseed oil1 shallot, finely sliced4 garlic cloves, finely sliced1 red chilli, finely sliced1 tsp cumin seeds½ tsp black mustard seedsbunch fresh curry leaves2 tbsp rice wine vinegar250g/9oz cooked beetroot, chopped1 burratasalt and freshly ground black pepper 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline 2 limes, juice only 5 tbsp rapeseed oil 1 shallot, finely sliced 4 garlic cloves, finely sliced 1 red chilli, finely sliced 1 tsp cumin seeds ½ tsp black mustard seeds bunch fresh curry leaves 2 tbsp rice wine vinegar 250g/9oz cooked beetroot, chopped 1 burrata salt and freshly ground black pepper Method Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside.Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up.Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt.Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve.