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This eye-catching beet and burrata starter combines earthy-sweet flavors, velvety cheese, and crispy nuts that work together beautifully. Every stack looks amazing on the plate and tastes even more incredible, which is why I always turn to it when company's coming and I don't want to spend forever cooking.
I whipped these stacks up for the first time at a backyard get-together last summer, and they vanished quicker than everything else we served. Now they've become what I'm known for when I throw dinner parties, and my friends always ask me how to make them.
What You'll Need
- Golden beets: They're not as strong-tasting as red ones and help create that gorgeous color contrast
- Red beets: These bring that distinctive earthy taste and the bright color that makes everyone notice this dish
- Fresh burrata cheese: Adds a luxurious creaminess that works wonders with the earthy beets
- Pistachios: Give each bite that necessary crunch and nutty flavor
- Orange zest: Adds zingy brightness that balances the rich elements
- Extra virgin olive oil: Contributes gentle fruit notes and smooth texture
- Honey: Boosts the beets' natural sweetness and gives everything a lovely shine
- Flaky sea salt: Creates little pockets of saltiness and interesting texture
- Fresh thyme leaves: Bring a fragrant herb touch that completes the flavor profile
Simple Preparation Steps
- Cook Your Beets:
- Cover each beet separately with foil to make little packets. This keeps moisture in so they cook nicely and don't dry out. Put them in a 400°F oven for around 45-50 minutes until you can easily stick a knife through them. Timing might change depending on beet size. Let them cool completely before handling so peeling gets easier. After cooling, you should be able to slip the skins off with just your fingers.
- Cut Them Carefully:
- Take a sharp knife and cut your peeled beets into half-inch thick rounds. Try to keep all slices the same thickness for the prettiest look. If you have different-sized beets, group slices by size to build stable towers. Blot the slices with paper towels so the cheese won't slide off during assembly.
- Build Your Towers:
- Begin with a golden beet slice on the bottom. Put it on your serving dish, then top with a good spoonful of pulled-apart burrata. The cheese should be sitting out for a while first so it's soft and tasty. Next comes a red beet slice, then more burrata. Keep going until you've got 3-4 layers, ending with a nice blob of creamy burrata on top.
- Make Them Beautiful:
- Scatter lots of toasted pistachios over each stack, letting some naturally fall onto the plate. Pour the olive oil and honey in circles around and over the stacks. Use a fine grater to add orange zest right on top, spreading it out evenly. Finish with a small pinch of flaky salt, some fresh black pepper, and scattered thyme leaves.
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When I first realized how amazingly the smooth burrata works with those earthy beets, it was truly something special. My husband always said he hated beets until he tried this dish and changed his mind completely. The way everything feels and tastes together makes something way better than you'd expect.
Prep-Ahead Options
What makes this so convenient is how much you can do beforehand. You can roast your beets up to three days early and keep them in the fridge in a sealed container. The pistachios can be toasted and left in a container at room temp. You can even zest your orange and keep it covered in the fridge for a day. When it's time to eat, just slice the beets, let the cheese warm up a bit, and stack everything together. This way you can serve something impressive without rushing around last minute.
Different Ways By Season
The gold and red beets look amazing together, but don't be afraid to try other types when you can find them. Summer brings candy-striped Chioggia beets that look beautiful in this dish. In wintertime, try adding some roasted delicata squash slices for extra sweetness. During spring, top everything with baby microgreens, and when fall comes around, sprinkle some pomegranate seeds on top for color and crunch. The basic idea stays the same but changing things up keeps it fresh no matter when you're making it.
Ways To Enjoy It
These fancy stacks work perfectly as the first course at a dinner party, but they fit lots of other situations too. Try them with a simple lemon-dressed arugula salad for lunch. When you want something more filling, serve them with some grilled fish or roasted chicken. They also look great on a brunch table or at holiday meals. For parties where people are standing around with drinks, you can make tiny versions using a small cookie cutter so guests can enjoy them in just a bite or two.
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Frequently Asked Questions
- → Can I swap red beets for golden ones?
Absolutely! Red beets work, but be aware they'll add a stronger flavor and may stain other ingredients.
- → What’s a good alternative to burrata?
Fresh mozzarella or smooth whipped ricotta work great as burrata replacements.
- → How should I toast pistachios?
Place pistachios on a tray, pop them in a 350°F (180°C) oven, and toast for about 5–7 minutes, stirring midway through.
- → Can I prepare some of this ahead?
You can deal with the beets ahead of time by roasting and slicing them. Assemble the layers right before serving for the best taste and texture.
- → What drinks go well with this?
A crisp white wine or a citrus-flavored sparkling water makes an ideal pairing for these stacked layers.