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This colorful beet and burrata appetizer brings together earthy sweetness, creamy cheese, and crunchy nuts in perfect harmony. Each stack creates a stunning presentation that tastes even better than it looks, making it my go-to dish when I want to impress guests without spending hours in the kitchen.
I first made these stacks for a summer garden party, and they disappeared faster than any other dish on the table. Since then, they've become my signature appetizer whenever I host dinner parties, with friends regularly asking for the recipe.
Ingredients
- Golden beets: Provide a milder, sweeter flavor than their red counterparts and create a beautiful color contrast
- Red beets: Offer that classic earthy flavor and vibrant color that makes this dish pop visually
- Fresh burrata cheese: Brings creamy richness that balances the earthiness of the beets perfectly
- Pistachios: Add essential crunch and nutty depth to each bite
- Orange zest: Cuts through the richness with bright citrus notes that wake up your palate
- Extra virgin olive oil: Brings fruity notes and silky texture to the dish
- Honey: Enhances the natural sweetness of the beets and creates a beautiful glaze
- Flaky sea salt: Provides texture and concentrated bursts of flavor throughout
- Fresh thyme leaves: Add an aromatic herbal note that ties everything together
Step-by-Step Instructions
- Roast the Beets:
- Wrap each beet individually in aluminum foil to create little packets. This method traps steam and helps the beets cook evenly while preventing them from drying out. Roast at 400°F for about 45-50 minutes until a knife slides easily into the center. The exact timing will depend on the size of your beets. Let them cool completely before handling to make peeling easier. Once cooled, the skins should slip off easily with gentle pressure from your fingers.
- Slice with Precision:
- Using a sharp knife, slice the peeled beets into rounds approximately half an inch thick. Try to keep the thickness consistent for the most attractive presentation. If your beets are different sizes, arrange the slices by diameter to create stable stacks. Pat the slices dry with paper towels to prevent the burrata from sliding off when assembled.
- Create the Stacks:
- Start with a golden beet slice as your foundation. Place it on a serving plate, then add a generous spoonful of torn burrata on top. The cheese should be at room temperature for the creamiest texture and best flavor. Add a red beet slice next, followed by more burrata. Continue alternating until you have a stack of 3-4 layers, finishing with a final dollop of creamy burrata on top.
- Add the Finishing Touches:
- Sprinkle the toasted pistachios generously over each stack, allowing some to fall naturally around the plate. Drizzle the olive oil and honey in a circular motion around and over each stack. Use a microplane to grate orange zest directly over the stacks, making sure to distribute it evenly. Finish with a pinch of flaky sea salt, freshly ground black pepper, and a scattering of fresh thyme leaves.
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The moment I discovered how perfectly the creamy burrata pairs with earthy beets was truly magical. My husband, who claimed to dislike beets, became an instant convert after trying this dish. The combination of textures and flavors creates something far greater than the sum of its parts.
Make-Ahead Tips
The beauty of this recipe lies in its flexibility for preparation. Roast the beets up to three days in advance and store them in an airtight container in the refrigerator. Toast the pistachios and store at room temperature in a sealed container. Zest the orange and store the zest in a small covered container in the refrigerator for up to 24 hours. When ready to serve, simply slice the beets, bring the burrata to room temperature, and assemble your stacks. This approach allows you to create an impressive appetizer with minimal day-of preparation.
Seasonal Variations
While golden and red beets create a striking presentation, feel free to experiment with other varieties when in season. Chioggia beets with their candy-stripe interior make a beautiful addition in summer months. In winter, try incorporating roasted delicata squash slices for added sweetness. Spring calls for the addition of tender microgreens on top, while fall begs for a sprinkle of pomegranate seeds for additional color and texture. The basic technique remains the same, but the seasonal adjustments keep this dish exciting year-round.
Serving Suggestions
These elegant stacks shine as the opening course for a dinner party, but they're versatile enough for many occasions. Serve alongside a simple arugula salad dressed with lemon and olive oil for a light lunch. For a more substantial meal, pair with grilled fish or roasted chicken. The stacks also make a beautiful addition to a brunch buffet or holiday table. If serving for a cocktail party, consider making mini stacks using a small cookie cutter to create bite-sized versions that guests can enjoy in one or two bites.
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Frequently Asked Questions
- → Can I use red beets instead of golden beets?
Yes, you can substitute golden beets with red beets, though golden beets have a milder flavor and won't stain the dish as much.
- → What can I substitute for burrata?
Fresh mozzarella or whipped ricotta can be used as a substitute for burrata if needed.
- → How do I toast pistachios?
Spread the pistachios on a baking sheet and toast them in a 350°F (180°C) oven for 5–7 minutes, shaking the tray halfway through.
- → Can this dish be made ahead?
You can roast and slice the beets in advance. Assemble just before serving to maintain freshness and texture.
- → What pairs well with this dish?
These stacks pair wonderfully with a crisp white wine or sparkling water with citrus for a fresh palate cleanser.