Burrata with Roasted Beetroot, Blackberry and Avocado Oil Dressing

Avocado oil marries perfectly with the delicate sweetness of the roasted beetroot and creaminess of the burrata. I love that it's so simple to create and uses wonderful ingredients that complement one another perfectly.

Serves 4 – 6

Ingredients
750 g (24 oz) beetroot
4 tablespoons aged balsamic vinegar
4 tablespoons Grove Avocado Oil
2 oranges, peeled and sliced
125 g (4 oz) blackberries
2 tablespoons capers
Chervil or parsley to garnish
4 burrata

Method
Preheat oven to 200°C (400°F) fan-forced.
Trim the tops off the beetroot, lightly coat with avocado oil and wrap them individually in foil.
Roast for 45 minutes or until tender then remove from the oven and cool.
Remove the skins off the beetroot and cut in half then arrange onto serving plates along with the oranges, blackberries and burrata.
Garnish with soft herbs and capers.
Drizzle over the aged balsamic and avocado oil just before serving.
Enjoy.

By Teresa Cutter, The Healthy Chef

Why Avocado Oil Should Be A Summer Kitchen Staple, According To 'The Healthy Chef' Teresa Cutter

Out with the old and in with the new! This Summer, Grove Avocado Oil is emerging as the must-try "healthy oil", helping families to enjoy their favourite Summer dishes, with a colourful twist. Cold-pressed from nothing but fresh avocados (each bottle contains the goodness of 16 avocados), Grove Avocado Oil has been touted by "The Healthy Chef," Teresa Cutter, as the new must-use oil of the season, thanks to its nutrient density, heat stability, gloriously-green colouring and high percentage of 'good' fats.

Whether for drizzling over Summer salads or vegetables, whipping up impressive dips, sautéing seafood or even firing up the barbie, here Teresa, who has been a Grove Avocado Oil fan of years, shares her top three reasons to switch to the green goodness of Avocado Oil:

Beneficial fats. "During Christmas and New Year, it's easy to indulge a little more than we normally would, so I'm always looking for ways to boost the nutrition content of anything I make," says Teresa.

"While all common oils are fats, they're not all beneficial fats, like those found in Avocado Oil, which has been shown to lower blood pressure, boost 'good' cholesterol and enhance the absorption of other nutrients in your food. Grove Avocado Oil is also extra virgin, and brimming with antioxidants, which makes it my absolute oil of choice during the silly season," she says.

High smoke point. While most people think of using avocado on cold dishes, nothing says Summer more than a quintessential Aussie barbecue and according to Teresa, Avocado Oil is the perfect oil for high-heat cooking, boasting a far higher smoke point than other popular oils (over 250 degrees C vs 175 degrees for coconut oil and 165 – 190 for Extra Virgin Olive Oil).

"The average barbecue surface temperature sits anywhere between 180 and 230 degrees celcius, and Grove Avocado Oil maintains its structure, flavour and beneficial nutrients at these high heats, whereas other oils will start to breakdown and impart a burnt flavour to food" she says.

The colour is one of a kind. "The emerald green colour is a visual standout and a simple way to determine the quality and purity of Grove Avocado Oil where other brands simply can't compete," says Teresa.

"I love how the unexpected bright and fresh green colouring adds a unique styling element to my side dishes and Summer share plates. If you want to create a visual contrast, try the simple combination of Grove Avocado Oil, lemon and salt as a clean salad dressing or for dunking in crusty pieces of sourdough."

Grove Avocado Oil can be found at Coles, Woolworths, Harris Farm and independent stores nationwide, and retails at $12.00 per 250ml bottle. For more information visit www.groveavocadooil.com.au