Burrata Recipe

Place beets in a medium saucepan and cover with 1.2 liters (about 1200 ml) of cold water. Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce heat to simmer and cook until a paring knife slides into the largest beet easily, about 25–35 minutes depending on size.

Drain the beets and transfer to a bowl. While still warm, slip off the skins using your fingers or a small knife (skins should peel easily). Let cool to room temperature.

Slice beets into 1/4-inch thick rounds or wedges, keeping colors separated for visual contrast. Toss with 2 tablespoons white wine vinegar and 1 tablespoon unsalted butter while still slightly warm to glaze. Set aside at room temperature.

Combine 60 ml rice wine vinegar, 60 ml warm water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt in a bowl and stir until sugar and salt dissolve.

Add the quartered radicchio leaves to the pickling liquid and press down so the leaves are submerged. Let sit at room temperature for at least 15 minutes (up to 1 hour) to soften and develop tang. Drain just before plating.

Place drained halved preserved cherries and halved Kalamata olives in a small bowl. Add 1 teaspoon red wine vinegar and 1/2 teaspoon finely grated orange zest. Gently toss and let macerate for 10–15 minutes to meld flavors.

Whisk together 1 tablespoon minced shallot, 1 tablespoon fresh lemon juice, 1/2 teaspoon honey, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning.

On a serving platter or two individual plates, arrange the beet slices in small clusters to showcase color contrast, leaving space in the center for the burrata.

Gently dry the burrata with a paper towel and place one burrata on each plate in the center of the beet arrangement. Using the back of a spoon or a small knife, gently tear the top of each burrata to expose the creamy interior.

Distribute pickled radicchio around and atop the beets, then scatter the macerated cherries and halved olives over the plate, ensuring an even balance of sweet, briny and bitter elements.

Drizzle the prepared vinaigrette lightly over the beets and burrata, then finish with 1.5 tablespoons extra-virgin olive oil (drizzled), flaky sea salt (about 1/2 teaspoon divided), and freshly ground black pepper (about 1/4 teaspoon divided).

Garnish with microgreens or baby herbs. Serve immediately so burrata is at room temperature and beets are slightly warm to contrast the cheese.