Name: Beets and Burrata with Pistachio Vinaigrette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 bunch red beets (2–3 medium/large); 1 bunch golden beets (2–3 medium/large); 8 oz burrata cheese; 1/2 cup shelled pistachios; 1/4 cup olive oil, plus more for roasting beets; 2 tbsp white wine vinegar; 1/4 tsp salt; 1/4 cup water; Tiny basil leaves, for garnish; Microgreens, for garnish; Optional: spring mix or arugula, for serving; Flaky sea salt (such as Maldon)

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Beets and burrata with pistachio vinaigrette is an elegant dish that combines earthy roasted beets, creamy burrata, and a nutty, tangy pistachio dressing. It’s a colorful, restaurant-worthy recipe that works beautifully as an appetizer, side dish, or light main course.

Why You’ll Love This Recipe

You’ll love this recipe because it balances bold flavors and textures in every bite. The sweet, caramelized beets pair perfectly with the richness of burrata, while the pistachio vinaigrette adds crunch and brightness. It’s a stunning dish for entertaining, yet simple enough to prepare at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 bunch red beets (2–3 medium/large)
1 bunch golden beets (2–3 medium/large)
8 ounces burrata cheese
1/2 cup shelled pistachios
1/4 cup olive oil, plus more for roasting beets
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 cup water
tiny basil leaves, for garnish
microgreens, for garnish
optional: spring mix or arugula, for serving
flaky sea salt (such as Maldon)

Directions

Preheat oven to 400°F. Peel and cut beets into 1 1/2-inch wedges. Keep red and golden beets separate to prevent color bleeding. Toss with olive oil and salt. Roast for 35–45 minutes, turning 2–3 times, until fork-tender.
While beets roast, remove burrata from the fridge to bring to room temperature.
Toast pistachios in a dry skillet for 5–7 minutes until fragrant. Reserve 2 tablespoons for garnish.
Add remaining pistachios, vinegar, 1/4 cup olive oil, water, and salt to a food processor. Pulse until finely chopped but still slightly textured.
Arrange roasted beets on a platter or over a bed of greens. Place burrata in the center. Drizzle with pistachio vinaigrette.
Garnish with microgreens, basil leaves, reserved pistachios, and a sprinkle of flaky sea salt. Serve immediately with extra vinaigrette on the side.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Swap pistachios for walnuts, almonds, or hazelnuts.
Use balsamic vinegar instead of white wine vinegar for a deeper flavor.
Add orange segments for a citrusy touch.
Replace burrata with fresh mozzarella or goat cheese if desired.
Serve with toasted sourdough or crostini for a heartier option.

Storage/Reheating

This dish is best enjoyed fresh. Leftover roasted beets can be stored in an airtight container in the refrigerator for up to 4 days. Store vinaigrette separately for up to 5 days. Burrata should be eaten the same day for best texture.

FAQs

Do I need to peel the beets before roasting?

Yes, peeling before roasting makes them easier to eat and helps the vinaigrette stick better.

Can I roast the beets ahead of time?

Yes, roast up to 2 days in advance and store in the fridge. Assemble the dish just before serving.

Can I use pre-cooked beets?

Yes, pre-cooked or vacuum-sealed beets save time, though fresh roasted beets have more flavor.

What can I substitute for burrata?

Fresh mozzarella, stracciatella, or goat cheese are good alternatives.

Can I make the pistachio vinaigrette smoother?

Yes, blend longer or add more olive oil for a creamier consistency.

Is there a way to keep red beets from staining golden beets?

Keep them separated until plating, or drizzle vinaigrette in between layers to act as a barrier.

Can I serve this warm?

Yes, it’s delicious with slightly warm roasted beets and room-temperature burrata.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully.

Can I use other herbs for garnish?

Yes, parsley or mint also complement the flavors nicely.

How can I make this dish more filling?

Serve over grains like farro, quinoa, or couscous to turn it into a main dish.

Conclusion

Beets and burrata with pistachio vinaigrette is a sophisticated yet simple dish that brings together earthy, creamy, and nutty flavors. It’s visually stunning, full of texture, and easy to customize. Perfect for dinner parties, holidays, or a special weeknight meal, this recipe is guaranteed to impress.

Maggie