Burrata Recipe

Prepare beets

If using raw beets, roast them first: preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes until tender when pierced. Let cool, then peel with gloves or a paper towel and roughly chop. If using pre-roasted beets, skip roasting and roughly chop 2 medium beets.

Pulse pesto ingredients

In a food processor, combine the chopped roasted beets, fresh basil, parsley, garlic clove, shelled pistachios (reserve 2 tablespoons for garnish/crunch if desired), grated cheese, lemon juice, and red wine vinegar. Pulse a few times to break down the ingredients.

Emulsify

With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, thick pesto. Scrape down the sides as needed.

Season

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the pesto is too thick, add 1–2 teaspoons water or more olive oil to reach a spreadable consistency. Transfer to a bowl and set aside.

Heat a small skillet over medium heat. Add 1 teaspoon olive oil and the roughly chopped pistachios. Toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Remove from heat immediately and stir in 1/4 teaspoon fine sea salt. Let cool.

Bring burrata to room temperature for at least 20 minutes before serving to enhance creaminess.

Place a spoonful (about 2–3 tablespoons) of beet pesto in the center of each serving plate and spread slightly to create a base.

Gently place one burrata ball on top of each pesto smear. Using the back of a spoon, drizzle about 1 tablespoon extra-virgin olive oil over each burrata.

Spoon 1–2 tablespoons of the toasted pistachio crunch over and around the burrata, letting some scatter onto the pesto.

Season each burrata with a pinch of sea salt flakes (about 1/2 teaspoon per plate) and a grind of black pepper.

Garnish with microgreens or small basil leaves and a few reserved whole or chopped pistachios for color and texture.

Serve immediately with 4 toasted baguette slices or grilled flatbread per person for spreading the burrata and pesto.