Food

Say goodbye to summer with grilled steak, beet salad and rosé cocktails

Chef Garrison Price stops by the TODAY kitchen to prepare the perfect end-of-summer meal. He shows us how to make a roasted beet and burrata cheese salad, grilled New York strip steak with beautiful baby eggplants and a fresh herb salsa and a refreshing sparkling rosé wine cocktail.

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Roast beets with burrata, steak with eggplant: Easy-to-make fall meals

Play Video - 4:07

Roast beets with burrata, steak with eggplant: Easy-to-make fall meals

Play Video - 4:07

Keep the flavors of summer alive with these refreshing recipes!

Roasted Baby Beets with Burrata, Lime and Garden Herbs
Garrison Prices' Roasted Baby Beets with Burrata
Nathan Congleton/TODAY
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Beets have a delicious earthy sweetness that compliments the richness of the burrata. The beets can be prepared, marinated and chilled ahead of time, which makes this dish easy to serve for parties.

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I love this recipe because it is super simple and features these gorgeous Fairy Tale eggplants. Salsa verde can be used as a condiment with any other protein or grilled vegetable of your choice.

Rosé Spritz
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This recipe is a great way to enjoy rosé at the end of summer.

If you like those summery recipes, you should also try these:

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