This dish is a celebration of contrast: sweet roasted beets, tangy orange vinaigrette, peppery greens, and the luscious, creamy pull of fresh burrata. Serve it family-style or plated individually for an elegant first course that awakens the palate.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Roasted Beets
3 medium beets (mixed red and golden if available)
1 tbsp olive oil
Salt & pepper to taste
For the Orange Vinaigrette
2 tbsp fresh orange juice
1 tsp orange zest
1 tbsp white wine vinegar or champagne vinegar
½ tsp Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For Assembly
2 burrata balls (about 4 oz / 115 g each)
2 cups baby arugula or mixed greens
Optional: crushed pistachios or toasted walnuts
Optional garnish: microgreens, fresh mint, or basil leaves
Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub and trim beets; wrap each one in foil with a drizzle of olive oil and a pinch of salt.
Place on a baking sheet and roast for 40–50 minutes , or until fork-tender.
Let cool slightly, then peel using a paper towel or your hands (wear gloves for red beets).
Slice into wedges or thin rounds. Set aside.
Make the Orange Vinaigrette
2
In a small bowl, whisk together:
Orange juice
Zest
Vinegar
Mustard
Slowly whisk in the olive oil until emulsified.
Season to taste with salt and pepper.
Assemble the Dish
3
Arrange arugula or greens on a platter or four individual plates.
Top with roasted beet slices , followed by torn burrata or place one whole ball in the center of each plate.
Drizzle generously with orange vinaigrette .
Garnish with nuts , microgreens , or herbs if using.
Serve
4 Serve immediately with fresh bread or crostini. The burrata should be cool but not cold for best flavor and texture.
Tips for Success
5
Roast and peel beets up to 2 days in advance and store in the fridge.
Burrata is best served at room temperature , so remove from fridge 30 minutes before serving.
Want extra depth? Add a splash of sherry vinegar or a drop of honey to the vinaigrette.
Variations
6
Add blood orange segments or thinly sliced fennel for extra citrus flair.
Swap burrata for fresh mozzarella or vegan cashew cheese if preferred.
Make it heartier with a quinoa base for a light lunch salad.
Suggested Pairings
7
Drink with: Dry rosé, Sauvignon Blanc, or sparkling water with citrus
Serve alongside: Crusty sourdough or a crisp flatbread
Occasions: Brunches, dinner parties, holiday starters
Ingredients For the Roasted Beets
3 medium beets (mixed red and golden if available)
1 tbsp olive oil
Salt & pepper to taste
For the Orange Vinaigrette
2 tbsp fresh orange juice
1 tsp orange zest
1 tbsp white wine vinegar or champagne vinegar
½ tsp Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For Assembly
2 burrata balls (about 4 oz / 115 g each)
2 cups baby arugula or mixed greens
Optional: crushed pistachios or toasted walnuts
Optional garnish: microgreens, fresh mint, or basil leaves
Directions Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub and trim beets; wrap each one in foil with a drizzle of olive oil and a pinch of salt.
Place on a baking sheet and roast for 40–50 minutes , or until fork-tender.
Let cool slightly, then peel using a paper towel or your hands (wear gloves for red beets).
Slice into wedges or thin rounds. Set aside.
Make the Orange Vinaigrette
2
In a small bowl, whisk together:
Orange juice
Zest
Vinegar
Mustard
Slowly whisk in the olive oil until emulsified.
Season to taste with salt and pepper.
Assemble the Dish
3
Arrange arugula or greens on a platter or four individual plates.
Top with roasted beet slices , followed by torn burrata or place one whole ball in the center of each plate.
Drizzle generously with orange vinaigrette .
Garnish with nuts , microgreens , or herbs if using.
Serve
4 Serve immediately with fresh bread or crostini. The burrata should be cool but not cold for best flavor and texture.
Tips for Success
5
Roast and peel beets up to 2 days in advance and store in the fridge.
Burrata is best served at room temperature , so remove from fridge 30 minutes before serving.
Want extra depth? Add a splash of sherry vinegar or a drop of honey to the vinaigrette.
Variations
6
Add blood orange segments or thinly sliced fennel for extra citrus flair.
Swap burrata for fresh mozzarella or vegan cashew cheese if preferred.
Make it heartier with a quinoa base for a light lunch salad.
Suggested Pairings
7
Drink with: Dry rosé, Sauvignon Blanc, or sparkling water with citrus
Serve alongside: Crusty sourdough or a crisp flatbread
Occasions: Brunches, dinner parties, holiday starters
Burrata with Roasted Beets & Orange Vinaigrette
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