Roasted Beets and Burrata with Orange Balsamic
A simple appetizer with tender roasted beets, creamy burrata cheese, and a citrus balsamic dressing.
Servings 6 as an appetizer
- 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, ~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 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.
Serving: 1serving | Calories: 186kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 167mg | Fiber: 1g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 10mg | Calcium: 207mg | Iron: 1mg