Burrata with Roasted Beets and Herb Sauce

This colorful starter works well as an appetizer served on a platter for sharing or as a salad plated individually. Beautiful hues from the antioxidant rich red and golden beets (if you can find them) and green herb sauce combine to create a rainbow on your plate.



This colorful starter works well as an appetizer served on a platter for sharing or as a salad plated individually. Beautiful hues from the antioxidant rich red and golden beets (if you can find them) and green herb sauce combine to create a rainbow on your plate.


· 6-8 beets scrubbed and trimmed (golden, heirloom, any variety)

· 1 burrata cheese

· 3 tablespoons capers, rinsed, drained & chopped

· 1/2 cup packed flat-leafed parsley, leaves only

· ¼ cup packed mint, leaves only

· 2 tablespoons chopped shallot

· 1 teaspoon Dijon mustard

· 2 small cloves garlic

· 1 teaspoon sherry vinegar

· 1 teaspoon lime juice

· 1/3 cup extra virgin olive oil



1. Roast beets on foil-covered baking sheet with salt, pepper and olive oil for 20-25 minutes at 450*. Remove from oven and let cool before peeling skins off. Slice into quarters or halves depending on size.


2. In a blender or food processor combine dressing ingredients and pulse until chunky but well combined.


3. Place burrata in center of serving plate and arrange beets around cheese, drizzle sauce over beets and burrata.

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