Roasted Beets & Burrata Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Toss scrubbed, trimmed beets with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl until well coated.

Place beets on the prepared baking sheet, cover tightly with foil (or place in a covered ovenproof dish) and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Check at 40 minutes for doneness.

Remove beets from oven, unwrap and let cool until you can handle them. Slip off skins with your hands or a paring knife, then slice into 1/4–1/2 inch rounds or wedges. Set aside at room temperature.

In a small bowl or jar combine the minced shallot, 2 tbs champagne or white wine vinegar, 1 tsp Dijon mustard and 1 tsp honey. Whisk to combine.

Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust acidity or sweetness if desired. Set aside for flavors to marry for 10–15 minutes.

Place burrata balls on your serving platter or divided among plates. Drizzle each with about 1/2 tbs extra-virgin olive oil.

Drape 3 slices of Prosciutto di Parma artistically around or beside each burrata ball.

Halve and pit the Medjool dates, then slice each half lengthwise if large. Peel and segment the clementines, removing any pith and membrane where possible.

Arrange dates and clementine segments around the burrata and prosciutto, distributing evenly so each serving has a mix of sweet fruit and cured meat.

Arrange the roasted beet slices or wedges around the burrata, interspersed with the dates, clementine segments and prosciutto.

Drizzle the shallot vinaigrette over the beets, fruits and a light portion over the burrata (avoid soaking burrata). Use the amount to taste; about 1–1.5 tbs per plate total.

Sprinkle 1.5 tsp dukkah around each plate and a light pinch onto the burrata and prosciutto for texture and nutty flavor. Scatter microgreens or small basil leaves for freshness and color.

Serve immediately at room temperature so the burrata is soft and the roasted beets have maximum flavor.