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.
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.
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.
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 immediately with fresh bread or crostini. The burrata should be cool but not cold for best flavor and texture.
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.
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.
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
4 servings