Roasted Beets and Burrata with Pistachio Vinaigrette is an impressive and incredibly easy appetizer or side.
Sweet, savory, salty and lots of texture? Yes please! Sweet, earthy beets, creamy burrata, crunchy pistachio and a tangy vinaigrette make this a simple and wildly delicious dish. I’m one of those people that LOVES beets. If you hate them, I’m here to make you reconsider with this recipe. This colorful dish is great for a dinner party and for your holiday spread. I could eat this anytime and it’s heavy in the rotation for me throughout the year.
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How to Roast Beets
You can use any variety of beets you like for this recipe. If I can find them, I like to use both red and golden beets to add more color. Golden beets are slightly sweeter than red beets and if you think you aren’t a fan of beets, I highly recommend that you try golden beets. I’ll take them all, thank you!
Roasting beets is incredibly simple and there are two ways to do it. I like to peel and slice my beets into wedges, toss with a bit of olive oil and salt and roast them on a baking sheet. You can also roast them whole in foil packets and rub the skins off with a paper towel after their cooked and cooled.
If you’re using two different color beets, keep them separated from each other so the colors don’t bleed together. Not the end of the world, of course, but it’s nice to keep the visual of the two different colors of beets!
What is Burrata?
The most important thing to know about burrata is that it is not the same as fresh mozzarella. While it’s made from mozzarella, burrata is very special. It’s truly a gift. Burrata has a solid outer curd, like a little gift wrap made from fresh mozzarella. It’s formed into a hollow pouch and then filled with soft, stringy curd and fresh cream. It has a milky, buttery flavor that’s indeed rich, but not incredibly indulgent. The real magic happens when you cut into it or tear it apart and the creamy insides spill out, making the best salad topping in the entire world and crusty bread’s best friend. I also highly recommend trying burrata in your next Caprese salad situation.
I can unapologetically eat a whole ball of burrata all by myself. Which is totally acceptable because it’s best consumed within 1-2 days of opening for best flavor. That’s why this dish is so perfect for a party or celebration as it should all be served and eaten that day.
Roasted beets with creamy burrata and a tangy pistachio vinaigrette make a delicious and show stopping appetizer or side.
- 1 bunch (2-3 medium/large) red beets
- 1 bunch (2-3 medium/large) golden beets
- 8oz Burrata cheese
- ½ cup shelled pistachios
- ¼ cup good olive oil plus more for roasting beets
- 2 tbsp white wine vinegar
- ¼ tsp salt
- ¼ cup water
- Tiny basil leaves for garnish
- Microgreens for garnish
- Optional: bed of spring mix or arugula for serving
- Flaky sea salt like Maldon
Preheat the oven to 400 degrees. Remove the greens and root of the beets. Peel and cut into 1-½ inch wedges. Keep the red and the golden beets separate so the colors do not bleed. Toss with olive oil and a little salt and roast for about 35-45 minutes until fork tender, turning 2-3 times.
While the beets are roasting, take burrata out of the refrigerator and let it come to room temperature.
Toast pistachios in a dry skillet for about 5-7 minutes till fragrant. Set aside two tablespoons of the toasted pistachios. Add remaining pistachios, white wine vinegar, ¼ cup of olive oil and water to food processor and pulse until pistachios are finely chopped but still have some texture.
Arrange cooled beets on a platter or bed of greens. Place Burrata in the center. Drizzle with pistachio vinaigrette and garnish with microgreens, basil leaves and remaining crushed pistachios. Sprinkly Burrata balls with flakey sea salt. Serve immediately with extra vinaigrette on the side.
For shortcuts I highly recommend buying shelled pistachios. You can also save a step by buying pre-cooked beets in the produce section of your grocery store.
Keywords: burrata, roasted beets, beet salad, roasted beets and burrata