Description
A vibrant and elegant vegetarian dish featuring roasted golden beets, creamy burrata cheese, and a nutty pistachio pesto, layered into a stunning stack.
Ingredients
Scale
For the Crust:
- 4 medium golden beets, trimmed and scrubbed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1 cup fresh basil leaves
- 1/2 cup shelled pistachios, toasted
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Microgreens or arugula for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap each beet in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into 1/2-inch rounds.
- For the pesto: In a food processor, combine basil, pistachios, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until coarse. With motor running, slowly add extra-virgin olive oil until smooth.
- To assemble: On a plate, layer beet slices, alternating with dollops of burrata and drizzles of pesto to form a stack. Top with extra burrata, a final pesto drizzle, and garnish with microgreens or arugula.
Notes
You can customize the seasonings to taste.