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.
Technique tip: Wrap the seasoned beets tightly in aluminum foil. This roasts and steams the beets, making the beets easier to peel and retains more flavor. Adding vinegar while roasting adds a bright zing to the beets.
Swap option: Substitute the baby beets with large roasted beets cut into 1½ pieces. Or use cherry tomatoes instead of beets if you prefer. You can also use fresh mozzarella instead of burrata.
- 2 bunches tricolor baby beets, about 24
- 3 tablespoons olive oil, divded
- Freshly ground black pepper
- 1/2 teaspoon sea salt, plus more
- 5 sprigs basil and mint, leaves and stems divided
- 2 cloves garlic, crushed
- 1/4 cup white wine vinegar
- 1 lime, zested and juiced
- Two 6-ounce pieces burrata
- 2 tablespoons dill sprigs
1. Preheat your oven to 350°F. Remove the beet greens by cutting the stem about 1/4 inch from the top of the beets. Reserve the greens to cook as a side dish. Wash the beets and place on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil, season with black pepper, sea salt and add the herb stems, garlic and vinegar. Place another equal size piece of aluminum foil over the beets and tightly crimp the edges of the foil to make a "pillow" and prevent steam from escaping. Place the pillow onto a baking sheet and bake in the oven for about 45-55 minutes.
2. Remove the roasted beet pillow from the oven and let sit at room temperature for 5 minutes. This will allow the beets to steam and make them easier to peel. Open the pillow and reserve any of the aromatic olive oil and vinegar inside to dress the beets later.
3. Using a knife, trim the top and bottom of the baby beets, then, using a dry paper towel, remove the peel from the beets. Cut the beets in half and place into a bowl with the reserved beet vinegar. Season the beets with salt, black pepper, the zest and juice of one lime and 1 more tablespoon of olive oil.
4. Chop the basil and mint leaves. Cut the pieces of burrata in half and place on a serving dish cut side up. Season each piece of burrata with a pinch of sea salt and a turn of freshly cracked black pepper. Place the marinated beets around the burrata, garnish with the herb leaves over the top, drizzle with the remaining marinade from the beets and serve.