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Roasted Golden Beet Stacks with Burrata, Pistachio, Citrus & Micro Basil

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Layers of roasted golden beets with creamy burrata, crunchy pistachios, and a bright citrus topping, finished with micro basil for a fresh, elegant dish.

Ingredients

Scale
  • 6 medium golden beets (about 1 1/2 lbs), trimmed and scrubbed
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz burrata cheese (or fresh mozzarella), torn into pieces
  • 1/4 cup shelled pistachios, toasted and chopped
  • Zest and juice of 1 large orange
  • Zest and juice of 1 lemon
  • 1 tablespoon honey
  • Fresh micro basil, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the beets on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and wrap tightly. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Let cool slightly, then peel and slice into 1/4-inch rounds.
  3. In a small bowl, whisk together the remaining 2 tablespoons olive oil, orange zest, orange juice, lemon zest, lemon juice, honey, salt, and pepper to make a citrus vinaigrette.
  4. Assemble the stacks: On a serving platter, layer the beet slices, adding a piece of burrata between each layer. Top with chopped pistachios and drizzle with the citrus vinaigrette.
  5. Garnish with fresh micro basil and serve immediately.

Notes

Beets can be roasted ahead and stored in the refrigerator for up to 2 days. Bring to room temperature before assembling. For extra crunch, toast the pistachios in a dry skillet over medium heat for 3-4 minutes.

Nutrition

Find it online: https://www.delicetreats.com/roasted-golden-beet-stacks/