Burrata & Marinated Beets Recipe

Cook the beets

Preheat oven to 400°F (200°C). Trim beet greens and rub beets clean. Wrap each beet tightly in foil and roast on a sheet tray until tender when pierced with a skewer, about 45–60 minutes depending on size. Remove from oven, let cool slightly, then unwrap and slip off skins with a paper towel. Chill briefly until cool enough to handle.

Slice and marinate beets

Slice roasted beets into 1/4-inch thick wedges. In a bowl combine 2 tablespoons rice vinegar, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Thinly slice 6 kumquats (seeds removed if preferred) and add to the vinaigrette. Toss beet slices and 4 cups frisée in the dressing so beets are well coated. Let sit at room temperature for 20–30 minutes to absorb flavors.

Make a quick kumquat jam while beets roast: thinly slice 8 kumquats and remove seeds. In a small saucepan combine kumquat slices, 3 tablespoons sugar, 2 tablespoons water, 1/2 teaspoon red chili flakes, and 1/2 teaspoon grated ginger. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until liquid thickens and fruit is glossy, about 8–10 minutes. Taste and adjust heat or sweetness. Let cool — jam will thicken further.

Prepare burrata: Remove burrata from fridge 15 minutes before serving to come to room temperature. Gently place ball on a small cutting board or plate and score the top slightly with a knife so the creamy interior can be spooned out at service. Sprinkle 1/4 teaspoon fine sea salt and a little cracked black pepper over the burrata. Toss chopped soft herbs (about 1/2 cup) with 1 tablespoon olive oil and set aside.

Assemble burrata: When ready to plate, spoon a little of the spicy kumquat jam over and around the burrata, then sprinkle the herb mixture over and around so the herb oil mingles with the cheese.

Grill the sourdough: Heat a grill pan or skillet over medium-high heat. Brush 4 slices sourdough lightly with butter or olive oil. Grill slices until golden and charred in spots, about 1–2 minutes per side. Keep warm.

Toast nuts (optional): In a small dry skillet over medium heat, toast 2 tablespoons chopped walnuts or pistachios until aromatic, about 2–3 minutes, shaking pan frequently. Remove and cool.

Finish and plate: On a serving platter place marinated frisée and beets in a loose mound. Position grilled sourdough slices to one side. Place burrata gently on the salad or slightly off-center. Spoon additional kumquat jam over beets and around the burrata. Drizzle finishing olive oil over burrata and salad. Scatter toasted nuts and microgreens or extra herbs over the dish for texture. Adjust seasoning with salt and pepper to taste.