Roasted Beets and Burrata with Orange Balsamic

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:

1. Trim, and brush them using a veggie scrub brush.
2. Brush them with a tiny bit of olive oil.
3. Wrap each beet in a sheet of foil.
4. Bake at 400 degrees F for 45-60 minutes, or until they are tender.
5. 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.

Expert Tips

• 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.

Happy fifth day of Vegmas!

Lizzie