Beet & Burrata Recipe

Roast red beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2" stem, scrub clean. Wrap each red beet tightly in foil with 1 teaspoon olive oil and a light sprinkle of kosher salt. Place on a baking sheet and roast until tender when pierced with a skewer, about 45–60 minutes depending on size. Remove from oven, unwrap and let cool until manageable. Slip off skins using a paper towel or your fingers, then slice roasted red beets into 1/4" thick rounds or wedges. Reserve.

Par-cook golden beets for pickling

Place peeled golden beets in a small saucepan, cover with 1 cup water, bring to a simmer and cook until just tender when pierced with a knife, about 10–12 minutes. Drain and let cool slightly, then slice into 1/8"–1/4" rounds and set aside while you make the brine.

In a small saucepan combine 1 cup white wine vinegar, 1 cup water, 2 tablespoons sugar, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns and 1 bay leaf. Bring to a gentle simmer so the sugar and salt dissolve, then remove from heat. Place the sliced warm golden beets in a clean jar or bowl and pour the hot brine over them, submerging the slices. Let cool to room temperature, then cover and refrigerate for at least 1 hour (preferably 3–6 hours) to develop flavor. These will keep refrigerated up to 1 week.

In a small nonstick skillet over medium heat melt 1 teaspoon unsalted butter. Add 3 oz pecan halves and 2 tablespoons packed brown sugar. Toast, stirring frequently, until sugar melts and coats the pecans and they become fragrant and glossy, about 4–6 minutes. Immediately transfer to a piece of parchment to cool and separate so they don’t stick together. Sprinkle a pinch of kosher salt over the warm pecans. Break into bite-sized pieces once cooled.

Whisk together 2 tablespoons dry rosé, 1 tablespoon red wine vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 tablespoon finely minced shallot and 1 teaspoon fresh lemon juice in a small bowl. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season to taste with a pinch each kosher salt and freshly ground black pepper. Taste and adjust sweetness or acidity if needed (add a little more honey or vinegar).

Place 4 cups packed arugula in a large shallow bowl or divide among 2 plates. Lightly toss the arugula with about half of the blush wine vinaigrette so leaves are very lightly dressed (reserve remaining vinaigrette). Arrange roasted red beet slices and pickled golden beet slices attractively over the arugula.

Tear burrata into two pieces (or leave whole) and place in the center of the salad. Scatter the candied pecans over the salad.

Drizzle remaining vinaigrette sparingly around the plate and finish with 1 teaspoon extra-virgin olive oil dotted around the burrata. Sprinkle a pinch of flaky sea salt over the burrata and a little freshly ground black pepper to taste.

Serve immediately so burrata is creamy and warm/cool contrasts from beets are noticeable. Leftover vinaigrette can be stored refrigerated for up to 5 days.