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Burrata with Roasted Beets & Grilled Bread

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Creamy burrata paired with earthy roasted beets, pickled onions, mustard seeds, and herb greens — served with smoky grilled sourdough.

Ingredients

Scale
  • 1 ball burrata
  • 2 medium beets, roasted and diced
  • 1/4 small red onion, thinly sliced
  • 1 tbsp pickled mustard seeds
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt & pepper to taste
  • Fresh herbs or microgreens
  • 2 slices sourdough bread
  • 1 tsp butter or more for grilling

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 30–40 minutes until tender. Let cool, peel, and dice.
  2. In a bowl, toss the diced beets with sliced red onion, olive oil, balsamic vinegar, salt, and pepper. Let sit for 5–10 minutes to allow flavors to meld.
  3. Meanwhile, heat a skillet or grill pan. Butter the sourdough slices and grill until golden and charred on the edges.
  4. Arrange the beet mixture on a serving plate and place the burrata in the center.
  5. Garnish with pickled mustard seeds and fresh herbs or microgreens.
  6. Serve immediately with warm grilled sourdough.

Notes

  • Use pre-cooked beets to save time.
  • Drizzle with extra olive oil or honey for added richness or sweetness.
  • Great as an appetizer or light lunch.

Nutrition

Find it online: https://yumfoodusa.com/burrata-with-roasted-beets-grilled-bread/