Tender roasted beets and creamy burrata are a match made in heaven in this crowd-pleasing appetizer. And just when you thought it couldn’t get any better, I drizzled my beets and burrata with an orange balsamic dressing!
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On the fifth day of Vegmas, my true love gave to me…FIVE GOLDEN BEETS!! (come on, that’s pretty good right?!!)
If you are a regular Veg World reader, then you know that I absolutely love beets. So of course I had to include them as one of the vegetables I planned to highlight for the 12 Days of Vegmas!
I don’t think I’ve talked about it on the blog at all, but I also LOVE burrata cheese. Something about that creamy, delectable texture…mmm…
So since it’s the holiday season and everyone and their uncle is making cheese and vegetable platters for parties, I thought I’d throw one into the mix. And boy do I think you’ll enjoy this one.
Sweet, earthy, tender beets with a touch of creamy burrata and a dash of citrusy balsamic. That’s the stuff of Christmas and New Year’s appetizer dreams, right?
Like most of the vegetable dishes on here, this Roasted Beets and Burrata appetizer is incredibly easy. If you have never roasted beets before, have no fear!
OR if you want to save yourself time, you can purchase pre-roasted beets from almost any grocery store (look for Love Beets brand if you have trouble finding them).
How to Make Roasted Beets and Burrata
To make roasted beets, you need to:
- Trim, and brush them using a veggie scrub brush.
- Brush them with a tiny bit of olive oil.
- Wrap each beet in a sheet of foil.
- Bake at 400 degrees F for 45-60 minutes, or until they are tender.
- Once they are cool enough to touch, you can peel the skin right off!
Check out the recipe for more precise directions.
Once you have the beets roasted, you can slice them into eighths, arrange them on a pretty tray, add the burrata balls, and top it all off with orange balsamic.
- Use both red and golden beets for a more colorful dish, but using just one or the other also works.
- You can roast the beets up to 5 days in advance, then just put it together before your guests arrive.
- Let the burrata cheese sit out at room temp for about 20 minutes before you plan to serve the dish.
- Don’t use a white marble tray to serve this like I did (see the photos). The red beets can stain the white marble! However, I did figure out that you can use a tiny bit of hydrogen peroxide to get the stains out, so there you have it.
- If you want to make this in advance or if you are transporting this to a party or friend’s house, I recommend roasting and slicing the beets and putting them on a tray with the burrata. Cover with plastic wrap, foil, or beeswax wrap. Wait to add the dressing until you arrive at your destination.
Where to Buy Burrata Cheese
Even though it’s not as common as some types of cheeses, you can find burrata at most grocery stores, including Trader Joe’s, local cheese or butcher shops, and Whole Foods.
If you can’t find burrata, you can substitute fresh mozzarella in this recipe.
More Veggie Appetizer Dishes
- Whipped Butternut Squash Goat Cheese Dip
- Lighter Spinach Artichoke Dip with Greek Yogurt
- Caramelized Onion White Bean Dip
- Pumpkin Black Bean Dip
If you make this beets and burrata recipe, I’d love to hear how you like it! Rate/review it using the stars on the recipe card or in the comments sections.
Roasted Beets and Burrata with Orange Balsamic
- 6 small beets - gold and red mix, can purchase pre-roasted to save time
- 8 oz burrata - usually comes as 3 or 4 small balls in water
- 1 navel orange - juiced, ~⅓ cup
- 2 tablespoon balsamic vinegar
- 2 tablespoon honey
- 2 tablespoon olive oil
- 1 tablespoon orange zest
- If you do not have pre-roasted beets, preheat the oven to 400 degrees F. Trim each beet and scrub clean with a veggie brush. Brush with a thin layer of olive oil. Wrap each beet in a sheet of aluminum foil, transfer to the middle oven rack, and bake for 45-60 minutes or until tender.
- Remove the beets from your oven using oven mitts, open each wrapped beet to let the steam come off, and let them cool for a few minutes before peeling off the skin (they can be very hot).
- While the beets are cooling, prepare the dressing by whisking together the orange juice, balsamic, honey, and olive oil.
- Peel the beets and slice them into eighths. Arrange them on a serving tray. Remove the burrata from the packaging and add the balls to the tray. Drizzle with the orange balsamic dressing. Finish with a sprinkle fresh orange zest on top, and enjoy!
- Let the burrata sit out at room temp for ~20 minutes before serving.
- Serve the tray with a cheese fork or knife to help your guests "pop" the burrata cheese to release the creamy filling.
- No burrata? Sub fresh mozzarella.
- To save time, roast the beets up to 5 days in advance. You can make the entire dish in advance too, but I recommend waiting to add the dressing until right before you serve it.
- Leftovers can be stored in an airtight container in the fridge for up 2-3 days.
Happy fifth day of Vegmas!
I don’t think these flavors go together. Maybe I should have let the beets marinate in the dressing. It just tasted like beets cheese and oj.
Lizzie Streit, MS, RDN
Hi Beth, thanks for the feedback. May I ask what you were expecting it to taste like?