Description
A vibrant dish featuring golden beets, creamy burrata, and crunchy pistachios, perfect for a light lunch or elegant appetizer.
Ingredients
Scale
- 3 medium golden beets, trimmed and scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 oz fresh burrata cheese (2 balls)
- 1/3 cup shelled pistachios, lightly toasted and chopped
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
- 1 tablespoon fresh mint, finely chopped
- Microgreens, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet in foil and roast for 45-50 minutes until fork-tender.
- Let the beets cool slightly, then peel and slice them into 1/4-inch thick rounds.
- Arrange the beet slices on a serving platter, layering them in stacks (2-3 slices per stack).
- Tear the burrata into generous pieces and place on top of each beet stack.
- Drizzle with olive oil and honey, then sprinkle with the chopped pistachios and citrus zests.
- Finish with a drizzle of balsamic glaze and a touch of sea salt and pepper.
- Garnish with fresh mint and microgreens before serving.
Notes
Roast beets ahead of time for quick assembly. Feel free to substitute burrata with mozzarella or a different nut.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: beet recipes, burrata, vegetarian appetizer, golden beet salad