Burrata & Pita Recipe

Roast and Quick-Pickle Beets

Preheat oven to 400°F (200°C). Trim beet greens, leaving 1/2 inch of stem, scrub clean. Wrap each beet in foil with a splash (about 1 tbs) of water and roast on a rimmed baking sheet until tender when pierced with a skewer, about 45–60 minutes depending on size. Remove from oven, unwrap and let cool slightly. Slip skins off (use gloves if desired) and slice beets into 1/4-inch rounds or wedges. In a small saucepan, combine 1 cup water, 2 tbs white wine vinegar, 1 tsp sugar and 1/2 tsp salt; bring to a simmer to dissolve sugar and salt. Remove from heat and pour pickling liquid over warm beet slices in a heatproof bowl. Let sit at least 15 minutes (can be made up to 2 hours ahead) to develop flavor, then drain before plating, reserving a spoonful of pickling liquid for brushing if desired.

Quick-Pickle Radicchio

Separate and rinse radicchio leaves, pat dry, and slice or tear into 1–2-inch pieces. In a small saucepan combine 1/2 cup white wine vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt. Bring just to a simmer to dissolve sugar. Pour hot pickling liquid over radicchio in a heatproof bowl or jar. Press leaves down so they’re submerged, cool to room temperature, then refrigerate at least 30 minutes (or up to overnight). Drain before plating.

Quick Preserve

Place 6 oz trimmed rhubarb pieces, 3 tbsp sugar, 1 tbsp lemon juice and 2 tbsp water in a small nonreactive saucepan. Cook over medium heat, stirring occasionally, until rhubarb has softened and released juices but still holds some shape, about 6–8 minutes. Taste and adjust sweetness—add up to 1 extra tablespoon sugar if too tart. Remove from heat and let cool; transfer to a small jar and chill if not using immediately. The texture should be spoonable, not a full compote.

Prepare Olives and Pita

Toss 3/4 cup mixed pitted olives with 1 tbsp olive oil and 1 tsp lemon zest in a small bowl. Toast pita wedges: brush pita pieces lightly with oil and toast in a 375°F (190°C) oven on a baking sheet until warm and crisp at edges, about 6–8 minutes, or grill briefly on a hot pan. Keep warm.

Assemble Snack Plate

On a serving platter or individual plates, place the 2 burrata balls slightly apart. Arrange drained heirloom beet slices, pickled radicchio leaves, spoonfuls of preserved rhubarb, and the tossed olives around the burrata. Drizzle burrata and beets lightly with 2 tbs extra-virgin olive oil, sprinkle 1 tsp fine sea salt evenly over the plate (use remaining 1/2 tsp reserved in pantry), and finish with 1/2 tsp freshly ground black pepper. Scatter fresh basil leaves over the top. Serve immediately with 4 toasted pita wedges for scooping and spreading burrata and toppings.