Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.

Marinate the Beetroot

In a bowl, combine the sliced beetroot, olive oil, balsamic vinegar, salt, and pepper. Toss to coat and let marinate for at least 30 minutes.

Pickled Red Onions

Prepare the Onions

Thinly slice the red onion and place it in a jar.

Pickle the Onions

In a saucepan, combine apple cider vinegar, sugar, and salt. Heat until the sugar dissolves. Pour the mixture over the onions in the jar. Let sit for at least 30 minutes.

Basil Oil

Make the Basil Oil

In a blender, combine the fresh basil and olive oil. Blend until smooth. Add salt to taste.

Crunchy Sourdough

Prepare the Sourdough

Brush the sourdough slices with olive oil and toast them in a skillet or oven until golden and crispy.

Assembly

Plate the Dish

On each plate, place a generous scoop of marinated beetroot, top it with burrata cheese, and drizzle with basil oil. Add pickled red onions on top and serve with crunchy sourdough on the side.