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: cartographwines.com
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