Beet & Burrata Recipe

Roast Red Beets

Preheat oven to 400°F (205°C). Trim beet greens leaving 1/2 inch stem. Wrap 3–4 medium red beets individually in foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet 45–60 minutes until fork tender. Let cool slightly, then peel by rubbing skins off with a paper towel and slice into 1/4-inch rounds. Measure 2 cups for the salad.

Pickle Gold Beets (quick)

If using store-bought pickled gold beets, drain and slice to make 1 cup. To quick-pickle fresh gold beets: place 2–3 medium cooked gold beets (peeled, sliced) in a jar and cover with a mixture of 1/2 cup water, 1/4 cup white vinegar, 1 tbsp sugar, and a pinch of salt; chill at least 30 minutes. Drain before assembling.

In a medium nonstick skillet over medium heat melt 1 tbs butter. Add 1 cup pecan halves and 2 tbsp granulated sugar. Stir continuously to coat the nuts as the sugar melts and caramelizes, about 3–5 minutes. Sprinkle in 1 tsp fine sea salt and 1 tsp ground black pepper, toss to combine. Transfer pecans to parchment to cool and harden. Break into bite-size pieces if needed.

Place 1/2 cup diced ripe peach, 2 tbsp balsamic vinegar, 1 tsp white wine vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a blender or jar. Blend briefly until the peach is pureed. With blender running, stream in 1/4 cup extra-virgin olive oil until emulsified. Season with 3 tsp salt and 1/2 tsp freshly ground black pepper; taste and adjust (note: start with 1/2–1 tsp salt and increase to taste). Chill until ready to use. If too thick, loosen with 1–2 tsp water.

Place 4 cups of arugula in a large bowl. Lightly dress the arugula with about half the peach balsamic vinaigrette (start with 2 tbsp), tossing gently to coat—you want the greens lightly dressed so they don't wilt. Taste and add more vinaigrette if needed.

Arrange the dressed arugula on a serving platter or divide among 2–4 plates (see servings). Artfully arrange 2 cups roasted red beet slices and 1 cup pickled gold beet slices over the greens, alternating colors for visual contrast.

Tear or place the 8 oz burrata in the center or in two portions on the salad. Gently pull the burrata so the creamy interior is exposed when serving.

Scatter the candied pecans over the salad for crunch.

Drizzle remaining peach balsamic vinaigrette around the burrata and over the beets as desired (approximately 1–2 tbsp more). Finish with a small drizzle (1 tsp) of extra virgin olive oil over the burrata, a light sprinkle of flaky sea salt, and the microgreens or basil if using.

Serve immediately so burrata is creamy and pecans stay crisp. Provide extra vinaigrette on the side. Leftover components (vinaigrette, candied pecans) store separately in airtight containers for up to 3 days.