Skip to content
Cart 0 items: $0.00

Margerum Wine Company

Beets and Burrata

Beets and Burrata
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 4-6 beets, tops removed, peeled
  • 2 tbsps olive oil
  • 2 tsps kosher salt
  • 1 tsp fresh ground black pepper
  • 2 tbsps red wine vinegar
  • zest of 1 orange
  • juice of 1 orange
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1 lb burrata, drained
  • 1/2 cup chopped toasted macadamia nuts
  • 1 cup fresh microgreens or watercress

Preheat oven to 400oF.
If using small beets, quarter them. If beets are large, cut them into 1 1⁄2-in wedges. In large bowl, toss beets with 2 tbsp olive oil, salt, and pepper to coat well. Spread on a parchment-lined baking sheet in a single layer and bake, turning once, for about 40 minutes or until cooked through and slightly crispy. Remove from oven and let cool.
While cooling beets, make dressing. In a small bowl, blend vinegar, orange zest, and juice. Slowly add 1⁄4 cup olive oil, whisking continuously, until mixture thickens. Season with salt and pepper. Pour dressing over cooled beets and toss well.
On a clean cutting board, slice each ball of burrata into quarters. To assemble dish, place a piece of burrata on each plate, tuck in 2-3 beets, and top with macadamia nuts and microgreens. Serve cold or at room temperature

Contributed by: