Big Sky Beets & Burrata Recipe

Preheat the oven to 400°F (200°C). Trim beet greens close to the bulb and wash beets well to remove dirt.

Wrap each beet individually in foil (drizzle a little olive oil inside the foil if desired) OR place whole beets on a rimmed baking sheet tossed with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper.

Roast in the preheated oven for 45–60 minutes, until a skewer or knife slides easily through the largest beet. Timing depends on beet size—check at 40 minutes.

Remove beets from oven and let cool slightly until they are safe to handle. Unwrap and rub skins off with a paper towel (skins should slip off). Slice beets into 1/4-inch rounds or wedges and set aside. Reserve any roasting juices for later use.

While beets roast, combine 1/2 cup balsamic vinegar and 1 tbs brown sugar (or honey) in a small saucepan. Add a pinch (1/8 tsp) of salt to brighten flavor.

Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until reduced by about half and syrupy enough to coat the back of a spoon—about 10–15 minutes. Remove from heat and let cool slightly; glaze will thicken more as it cools.

Slice the baguette diagonally into 3/4-inch to 1-inch slices. Lightly brush each slice with olive oil or spread softened butter if using.

Arrange slices on a baking sheet and toast in the oven at 400°F (use the same oven while beets finish roasting) for 6–8 minutes, turning once, until edges are golden and crisp. For extra char, broil 30–60 seconds while watching carefully.

Remove to a rack. When ready to assemble, gently tear or scoop the burrata into pieces (or leave whole and split on the platter) and let it come to near-room temperature so it is creamy.

In a small bowl, toss 2 cups arugula with 1 tbs extra virgin olive oil, 1 tsp lemon juice, 1/4 tsp sea salt flakes and 1/4 tsp freshly ground black pepper. Add the toasted nuts if using and toss gently.

To build each crostini or to present as a composed platter: place a toasted baguette slice on the plate, top with a piece of burrata (or spoon a portion), then arrange 1–2 slices of roasted beet on or beside the cheese.

Drizzle each assembled piece lightly with the balsamic glaze (or drizzle glaze over the whole platter). Scatter dressed arugula over the beets and burrata, finish with a small pinch of sea salt flakes and an extra grind of black pepper.

Optional: spoon a teaspoon of reserved beet roasting juices over the beets for added depth, or finish with an extra tiny drizzle of good olive oil.