Golden Beet and Burrata Stacks with Pistachio Citrus Zest 🍊✨
This vibrant appetizer brings together roasted golden and red beets, creamy burrata, nutty pistachios, and bright citrus zest into one eye-catching, delicious dish. Whether you’re hosting a dinner party, planning a romantic meal, or just want to elevate your veggie game—this recipe is a stunning addition to any table.
Why I Love This Recipe
Beets and burrata are a match made in culinary heaven. The earthy sweetness of roasted beets balances beautifully with the luscious creaminess of fresh burrata. Add in a sprinkle of toasted pistachios, a touch of honey, and the aromatic lift of orange zest, and you’ve got a dish that’s as flavorful as it is beautiful.
It’s also incredibly versatile: serve it as a fancy starter, a light lunch, or even a show-stealing side. Plus, it’s naturally gluten-free and can easily be made vegetarian-friendly or nut-free with simple swaps.
Ingredients
- 3 golden beets, roasted and sliced into ½-inch rounds
- 2 red beets, roasted and sliced into ½-inch rounds
- 1 ball of fresh burrata cheese, gently torn into creamy pieces
- ¼ cup roasted pistachios, roughly chopped
- Zest of 1 orange
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- Fresh thyme leaves, for garnish
Ingredient Swaps & Notes
- Burrata Substitute: Use fresh mozzarella or whipped goat cheese if burrata isn’t available.
- Nut-Free Version: Swap pistachios with sunflower seeds or omit entirely.
- Citrus Twist: Try lemon or grapefruit zest for a different zing.
- Vegan Option: Use plant-based soft cheese and maple syrup instead of honey.
Step-by-Step Instructions
1. Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast for 45–50 minutes, or until a knife inserts easily.
- Let cool, then peel and slice into ½-inch rounds.
2. Build the Stacks
- On each serving plate, start with a golden beet slice as the base.
- Add a spoonful of burrata, then layer a red beet slice on top.
- Repeat for 2–3 layers, finishing with a dollop of burrata.
3. Finish with Garnish
- Drizzle stacks with olive oil and honey.
- Sprinkle chopped pistachios generously.
- Add orange zest, flaky salt, and cracked black pepper.
- Top with fresh thyme leaves for aroma and a pop of green.
Tips for Success
- Use similar-sized beets for more stable, uniform stacks.
- Roast ahead of time and chill the beets for easy prep.
- Serve at room temperature to let the flavors shine.
- Use a microplane for the orange zest to get fine, aromatic strips.
Serving Suggestions & Pairings
Serve these beet and burrata stacks with crusty bread or alongside a full spread. They pair beautifully with:
- A bubbly Prosecco or a dry Rosé
- For a complete light meal, serve with Blueberry Lemonade
- Impress guests even more by offering a warm appetizer like Baked Brie
Storage & Leftover Tips
- Best served fresh, but can be stored (undressed) in an airtight container in the fridge for up to 2 days.
- Keep burrata separate until ready to serve to avoid soggy stacks.
- Pistachios should be added just before serving for best crunch.
More Recipes You’ll Love
Looking for more crowd-pleasers? Try these next:
- Easy Turkey Wings – hearty and flavorful for cooler nights
- Cajun Chicken Sausage Gumbo – a bold, comforting main
- Grasshopper Pie – perfect refreshing dessert to follow
- Baked Brie Appetizer – another elegant starter for your spread
Final Thoughts
This Golden Beet and Burrata Stack is more than just a dish—it’s a celebration of color, flavor, and texture. It’s easy enough for weeknights but fancy enough to dazzle guests. If you try it, I’d love to hear what you think! Leave a comment, tag your photos with @chefmaniac, and don’t forget to follow for more inspired eats.
Let’s turn vegetables into the star of the show—one vibrant stack at a time. 🧡
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