Tender roasted beets and creamy burrata are a match made in heaven in this crowd-pleasing appetizer!
On the fifth day of Vegmas, my true love gave to me…FIVE GOLDEN BEETS!! (come on, that’s pretty good right?!! LOL)
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.
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!
How to Make Roasted Beets
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. 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).
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. Here’s a pro tip, though, don’t use a white marble tray 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.
Alright, let’s get down to business so that you can make this for your holiday party this weekend!
Roasted Beets and Burrata with Orange Balsamic
A simple appetizer with tender roasted beets, creamy burrata cheese, and a citrus balsamic dressing.
- 6 small beets gold and red mix, can use pre-roasted to save time
- 8 oz burrata usually comes as 3 or 4 small balls in water
- 1 navel orange juiced, ~1/3 cup
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp 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 each beet 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!
Serve the tray with a cheese fork or knife to help your guests "pop" the burrata cheese to release the creamy filling. You will also want to have small appetizer plates and forks for your guests.
Pin this Roasted Beets and Burrata dish now to make later!
Happy fifth day of Vegmas!