I figured since the holidays are approaching it’s time to share a great side dish for warm winter nights! This roasted beets with burrata cheese recipe is so delicate, slightly sweet and super yummy. The creamy burrata cheese is meant for roasted beets. I top mine with a little thyme and rich olive oil and call it a day.
I used to be intimidated when I saw the beets with the stems on them. They can look a bit overwhelming, but they’re edible and apparently a great substitute for swiss chard or even bok choy. So keep them refrigerated and plan a winter soup!
The first time I roasted beets, I was hooked! There’s no store beet replacement. It’s also not terribly difficult and you can make enough to save for later and use in salads or just eat them on their own.
Roasted Beets with Burrata Cheese Recipe
Literally, the most difficult part of this dish is not staining everything purple. I opted for disposable vinyl gloves. Something thin and form-fitting works the best. I trim the root off and the stem leaving about two inches so I can use it as a grip when I’m ready to cut them into slices.
I preheat the oven to 400 and wrap each beet with tinfoil and pop them in the oven on a baking sheet for about an hour.
Once they come out it’s best to get the gloves back on and peel back the outer layer. It’s actually kind of fun.
If you’ve never ever had burrata cheese, you are missing out! The outer layer is made from fresh mozzarella cheese and the inner layer is a soft and stringy curd mixed with fresh cream. It has a buttery flavor and tastes a bit milky. It goes so well with roasted beets, especially when you roast them yourself!
As far as plating,
I like my slices fairly thin and tend to arrange the beets around the dish with the cheese in the middle. It just looks cool. The final steps are just topping with high-quality olive oil and thyme. For this particular dish, I used lemon thyme and English thyme. You can also top it with salt and pepper for a little pop of flavor.
It’s a great dish for the holidays and it’s an easy dish to make. Hope you enjoy!
Roasted Beets and Burrata Recipe
The creamy burrata cheese pairs perfectly with the savory roasted beets. It's topped with olive oil and thyme for the final pop of flavor just before serving. Yum!
- 2-3 Raw Beets with stems on
- 8 ounces Burrata Cheese
- 2 tbsp High-Quality Olive Oil
- 1/2 tbsp English Thyme
- 1/2 tbsp Lemon Thyme
Preheat oven to 400 degrees
Trim root off beets. Trim stems of beets leaving two inches.
Individually wrap beets in tinfoil. Place on a baking sheet and into the oven for 50-60 minutes.
Remove from oven and with gloves unwrap beets. While cooling, peel back the thin outer layer on beets. It should come off fairly easily.
Slice into thin rounds and align on a serving dish.
Place burrata cheese on the plate with beets.
Drizzle with olive oil and sprinkle thyme over the top.
Top with salt and pepper if desired and serve.
Cover and keep in the fridge if planning to serve later.