Roasted Beet & Burrata Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem; wash and scrub beets. Toss whole beets with 2 tbs olive oil, 1 tsp salt and 1 tsp freshly ground black pepper. Wrap each beet loosely in foil (or place in a covered baking dish). Roast until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until handleable, about 15 minutes.

Peel and slice

Unwrap cooled beets and rub skins off with paper towels or peel with a paring knife. Cut into 1/3-inch thick wedges or slices. Keep warm or at room temperature while assembling salad.

While beets roast, thinly slice radishes on a mandoline or with a sharp knife. In a small bowl combine 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar and 1 tsp salt; stir until sugar and salt dissolve. Add sliced radishes and let sit at room temperature for at least 10 minutes (can hold in refrigerator up to 2 hours). Drain lightly before assembling — you want them slightly pickled but still crisp.

Whisk together 3 tbs extra-virgin olive oil, 1 tbs sherry vinegar, 1 tbs fresh lemon juice, 1/2 tsp Dijon, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Place 4 cups mixed baby greens in a large shallow bowl or divide between plates. Drizzle about one-third of the dressing over the greens and toss gently to coat.

Arrange roasted beet slices over the dressed greens. Scatter drained pickled radish slices, 1 cup chopped heirloom tomatoes, and toasted chopped walnuts evenly across the salad.

Tear burrata into 2–3 pieces (or leave whole for sharing) and place on top of the salad. Scatter fresh basil leaves around the burrata. Drizzle remaining dressing lightly over beets and burrata. Finish with a light sprinkle of flaky sea salt and an extra grind of black pepper to taste.

Serve immediately so burrata is creamy and the greens stay crisp.