Directions

1. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.