Ingredients
Scale
- 4 medium golden beets (about 1 lb), trimmed
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 burrata cheese ball (about 8 oz)
- 1/2 cup pistachios, toasted and roughly chopped
- 1 navel orange, peeled and segmented
- 1 blood orange or grapefruit, peeled and segmented
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 small shallot, finely minced
- 2 tablespoons extra-virgin olive oil
- Micro basil or fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets and wrap each individually in foil. Place on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a knife.
- Remove from the oven and let cool slightly. Unwrap the beets and peel off the skins under cool running water.
- Slice the beets into 1/2-inch thick rounds.
- In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, and minced shallot to make a dressing.
- To assemble, arrange the beet slices on a platter, slightly overlapping. Tear the burrata into pieces and place on top of the beets.
- Drizzle with the citrus dressing, then sprinkle with chopped pistachios and orange segments.
- Garnish with micro basil and a sprinkle of salt and pepper. Serve immediately.
Notes
Beets can be roasted up to a day ahead and refrigerated. Bring to room temperature before assembling. For best results, use fresh citrus for the brightest flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 12g