Roasted Beets with Burrata, Pistachios & Honey-Balsamic Drizzle

Ingredients

• 2 lb beets (red, golden, or a mix), trimmed, scrubbed, and poked with a fork to vent

• 2 tbsp olive oil

• Salt & black pepper

• 2 4oz balls burrata (or 1 large), leave whole or tear into pieces (see recipe)

• ⅓ cup pistachios, toasted and roughly chopped

• 1–2 tbsp fresh thyme or basil, chopped

Honey-Balsamic Drizzle

• 2 tbsp balsamic vinegar

• 1 tbsp honey or maple syrup

• 1 tbsp olive oil

• 1 tsp grainy Dijon mustard (optional but tasty)

Optional extras:

• Orange zest

• Arugula or baby greens

• Cracked peppercorns

Instructions

1. Heat oven to 400°F (205°C).
   In a medium bowl, toss beets in olive oil, salt & pepper.  

2. Wrap beets in foil and place on a sheet pan.
   Roast for 45–60 minutes, until easily pierced with a knife.
   Cool slightly, then slip off skins and cut into wedges or dice.

3. Whisk balsamic, honey, olive oil, and Dijon until glossy and smooth.

4. Arrange warm beets on a serving platter. Tear burrata over the top or leave whole and pull apart with a fork when serving.

5. Spoon over the honey-balsamic drizzle. Scatter pistachios and herbs. Add zest or peppercorns if using.

6. Serve - Warm or room temp, with crusty bread for scooping every last delicious bite.

Make It an Entrée

• Add grilled chicken or seared halloumi

• Serve over farro or lentils