Golden Beet & Burrata Stacks with Pistachio & Citrus Zest
This vibrant dish combines roasted golden and red beets, creamy burrata, crunchy pistachios, and bright citrus zest for a visually stunning and delicious meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the stacks
- 3 pieces golden beets, roasted and sliced into rounds
- 2 pieces red beets, roasted and sliced into rounds
- 1 ball fresh burrata cheese, torn into creamy pieces
- 1/4 cup pistachios, toasted and coarsely chopped
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- Zest of 1 orange
- Fresh thyme leaves for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45–50 minutes or until fork-tender. Once cooked, let them cool slightly before peeling and slicing them into 1/2-inch thick rounds.
Assembly
- Assemble the stacks by starting with a slice of golden beet as the base. Add a generous spoonful of creamy burrata atop the beet slice, then layer a slice of red beet on top. Repeat the layers, finishing the stack with a final dollop of burrata for that luxurious touch.
Finishing Touches
- Finish the dish by sprinkling the stacks with the toasted pistachios. Drizzle the assembled stacks with extra virgin olive oil and honey. Top with orange zest, flaky sea salt, and freshly ground black pepper.
Garnish and Serve
- Garnish with fresh thyme leaves to brighten the plate, and serve immediately while the burrata is still creamy.
Notes
For added sweetness, marinate the beets in balsamic vinegar before roasting. You can add arugula between the layers for extra flavor and color.