Ingredients
- 3 medium golden beets, scrubbed
- 2 balls fresh burrata cheese
- 2 tablespoons roasted pistachios, roughly chopped
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or microgreens (for garnish)
Instructions
- Cook the Beets
Boil or roast the golden beets until tender (about 40–50 minutes boiling, or 60 minutes at 400°F if roasting). Let cool, then peel and slice into ¼-inch thick rounds. - Assemble the Stacks
On a serving plate, layer the beet slices with torn burrata. Stack 2–3 layers depending on beet size. - Top & Season
Drizzle stacks with olive oil and balsamic glaze if using. Sprinkle with pistachios, orange and lemon zest. Season with salt and pepper. - Garnish & Serve
Garnish with fresh basil leaves or microgreens. Serve chilled or at room temperature.
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