These roasted beets and burrata combine earthy beets with creamy burrata, basil, and a drizzle of balsamic glaze, making this a perfect side to any meal.
Ingredients
- 2 beets
- 8 ounces burrata cheese
- 4 freshs basil leaves , torn
- 1 tablespoon balsamic glaze , or as needed
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
2
Peel beets and place them whole or cut into pieces on the parchment.
-
3
Roast beets in the preheated oven until tender when pierced with a knife, 30 to 40 minutes. Allow to cool to room temperature, about 15 minutes. Peel and slice.
-
4
Place burrata in a shallow dish and slice open to allow the cheese to ooze out. Arrange beet slices around the burrata. Top with chopped basil and drizzle with balsamic glaze.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Whitney and Ashley's Flawless Roasted Vegetables
This recipe for Whitney and Ashley's flawless roasted vegetables includes zucchini, yellow squash, red bell pepper, and onions. They are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined baking sheet.
Grandma's Chocolate Custard Pie
Straight from Grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.
Fried Yellow Squash
Fry your summer squash (also called crookneck squash) in cornbread mix without using any egg. This is a fast and simple recipe that I've also used for okra and zucchini. My kids gobble up their veggies this way!