Burrata With Marinated Beetroot & Plums Recipe
Toasted Pistachio & Marigold Oil
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Ingredients
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Burrata & Base
Marinated Beetroot
Plums
Toasted Pistachio & Marigold Oil
Finishing & Garnish
Method
Marinated Beetroot
- 1
Prepare beets
If using whole cooked beets, slice into 5–7mm rounds or wedges. Place the beet slices in a shallow bowl or container large enough to hold them flat.
- 2
Make marinade
In a small bowl whisk together red wine vinegar, olive oil, honey, sliced shallot, thyme leaves, salt and black pepper until combined.
- 3
Marinate
Pour the marinade over the beetroot so the shallots are distributed evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Bring to room temperature before serving (about 20 minutes out of fridge).
Plums
- 4
Dress plums
Toss sliced plums with lemon juice, sugar and a pinch of salt in a small bowl. Let sit 10–15 minutes to macerate and release some juices, stirring once midway.
Toasted Pistachio & Marigold Oil
- 5
Toast pistachios
In a dry skillet over medium heat, toast the pistachios, stirring frequently, 3–4 minutes until fragrant and lightly colored. Remove from heat and cool slightly. Reserve about 30 g for garnish and chop finely; keep the rest for blending.
- 6
Infuse oil
Place the remaining toasted pistachios and dried marigold petals (if using) into a blender or small food processor. Add the extra virgin olive oil and a pinch (1/4 tsp) of fine sea salt. Blend on medium until smooth and pistachios are finely incorporated, about 30–45 seconds. For a smoother oil, strain through a fine mesh sieve or cheesecloth, pressing solids to extract oil. Chill briefly if you prefer the oil to thicken slightly.
Burrata & Assembly
- 7
Prepare bread (optional)
If serving with crostini, toast or grill the bread slices until golden and crisp. Rub lightly with a cut garlic clove if desired.
- 8
Plate burrata
Place burrata balls in the center of a large serving plate or divide between plates. Tear each ball open gently to expose the creamy interior.
- 9
Arrange fruit & beets
Arrange marinated beetroot around and slightly under the burrata, then nestle the macerated plum wedges between the beetroot and burrata so colors intermix. Spoon a little of the beet marinade over the arrangement for extra flavor.
- 10
Finish with oil and pistachios
Drizzle 1 to 2 tablespoons of the pistachio–marigold oil over the burrata and fruit, then scatter the reserved chopped toasted pistachios and microgreens or baby arugula over the top.
- 11
Season and serve
Sprinkle flaky sea salt, lemon zest and a grind of black pepper over the dish. Serve immediately with crostini on the side so guests can spoon burrata and toppings onto bread.