For 4 people

  • 2 large already blanched beets
  • 100g of Bordier Raspberry Butter
  • 4 teaspoons of beet cooking juice
  • 3 teaspoons of raspberry wine vinegar
  • 1 tablespoon of olive oil
  • 1 fine 250g burrata cheese
  • 1 teaspoon of roasted buckwheat seeds
  • 50g of fresh raspberries
  • A pinch of salt
  • A pinch of Espelette pepper


  1. Heat the olive oil in a frying pan. Arrange the diced beets and sauté for a few minutes.
  2. At the end of cooking, add the Bordier Raspberry Butter cut into cubes.
  3. Remove from heat and let melt gently.
  4. Add the cooking juice, salt and Espelette Pepper to the beets.
  5. Arrange the fried beet pieces on the plates.
  6. Break the burrata into pieces and place on top of the beets.
  7. Pour the cooking sauce over the beets and burrata.
  8. Sprinkle with buckwheat seeds and top with fresh raspberries.

Recipes imagined and created by @juliette_meyer_