Beets & Burrata Recipe

Roast the beets

Preheat the oven to 400°F (200°C). Trim beet greens close to the crown and scrub the beets clean. Wrap each beet individually in aluminum foil with 1/2 tablespoon olive oil and a pinch of kosher salt and black pepper. Place on a baking sheet and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until safe to handle.

Peel and slice

Unwrap the cooled beets and rub the skins off with paper towels or use a small paring knife to peel. Slice the beets into 1/4-inch (6 mm) rounds or wedges, keeping similar sizes for even presentation. Place slices in a shallow bowl.

Make hibiscus glaze

Whisk together the hibiscus syrup or hibiscus honey (3 tbsp), 1 tsp white wine vinegar and 1 tablespoon olive oil. Taste and adjust: add up to 1 tsp more vinegar if you prefer more tang, or a touch more hibiscus syrup for sweetness. Drizzle about half of this glaze over the warm beet slices and toss gently to coat; reserve the rest for finishing the plated salad.

Prepare herb salt

Finely chop the thyme and rosemary. In a small bowl combine the chopped herbs with the fine sea salt and lemon zest. Use the back of a spoon to mash briefly, releasing oils and blending flavors. Set aside.

Finish oil and seasoning

Measure 2 tablespoons extra-virgin olive oil for finishing and season with 1/2 teaspoon freshly ground black pepper. Keep this oil ready for drizzling over the salad at the end.

Arrange the bed of baby arugula on a large serving platter or divide among plates. If using microgreens or basil, scatter them on top of the arugula.

Arrange the warm, glazed beet slices over the arugula in an even layer or in small piles for each serving.

Tear the burrata balls gently and place them in the center or spaced evenly across the beets (two burrata balls total; tear one per two servings if serving four). Allow the creamy interior to spill out slightly for texture and visual appeal.

Scatter the toasted chopped walnuts or pistachios over the salad for crunch.

Sprinkle the prepared herb salt evenly over the beets and burrata—use about half for immediate seasoning and reserve a small pinch for guests to add more if desired.

Drizzle the reserved hibiscus glaze and the finishing olive oil over the entire salad. Use the remaining hibiscus glaze to create small dots or a light sweep for presentation.

Finish with a final crack of black pepper and, if desired, an extra pinch of the herb salt at the table. Serve immediately so the burrata is at room temperature and the beets are slightly warm.