Seasonal Burrata Recipe
burrata topped with seasonally inspired ingredients. ask us! 590 cal
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Ingredients
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Cheese
Roasted beets & citrus
Garnish & dressing
Method
Prep
- 1
Preheat and prep beets
Preheat oven to 400°F (200°C). Peel the beets, trim ends and cut into uniform halves or quarters so they roast evenly.
- 2
Segment the orange
Using a sharp knife, cut away the peel and pith of the orange, then segment over a bowl to catch any juice. Reserve the segments and any collected juice.
- 3
Toast and chop hazelnuts
In a dry skillet over medium heat, toast the hazelnuts, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a cutting board, cool slightly and roughly chop.
Roast & season
- 4
Toss beets with oil and seasoning
On a small baking sheet, toss the cut beets with 1 tbs of the olive oil, 1 tsp kosher salt and 1/4 tsp black pepper so they are lightly coated and spaced in a single layer.
- 5
Roast beets
Roast the beets in the preheated oven until tender when pierced with a knife, about 30–40 minutes depending on size. Shake the pan or turn once halfway through for even browning.
- 6
Rest and finish beets
Remove the beets from the oven and let them cool 5–10 minutes. If desired, toss warm beets with a teaspoon of reserved orange juice and a light drizzle (about 1/2 tbs) of olive oil to brighten flavor.
Assemble & finish
- 7
Plate the burrata
Place the burrata in the center of a shallow plate or small board. If you prefer, gently score the top of the burrata with a knife and slightly press to begin releasing the creamy interior when served.
- 8
Arrange roasted beets and orange
Arrange the warm roasted beets and orange segments around and slightly on top of the burrata, distributing color and texture evenly.
- 9
Add greens and herbs
Scatter the microgreens (or baby arugula) and fresh thyme leaves over the cheese and fruit for freshness and aroma.
- 10
- 11
Finish with crunch, zest & seasoning
Sprinkle the chopped toasted hazelnuts over the top for crunch, grate the lemon zest over the dish, then finish with flaky sea salt to taste and the remaining 1/4 tsp freshly ground black pepper.
- 12
Serve
Serve immediately while the beets are still slightly warm so the burrata is cool and creamy against warm components. Provide crusty bread or crostini on the side if desired.
