Description
Beets and burrata with pistachio vinaigrette is an elegant, restaurant-worthy dish featuring earthy roasted beets, creamy burrata cheese, and a nutty, tangy pistachio dressing. Colorful and flavorful, this recipe works beautifully as an appetizer, side, or light main course, perfect for entertaining or elevating a weeknight meal.
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)
Instructions
- 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 tbsp 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.
Notes
- Roast beets up to 2 days in advance to save time.
- Use balsamic vinegar instead of white wine vinegar for a richer flavor.
- Swap pistachios for walnuts, hazelnuts, or almonds.
- Fresh mozzarella or goat cheese can replace burrata.
- Serve with toasted sourdough or crostini for a heartier option.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 9g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
