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Roasted Beets With Burrata + Pistachios

Roasted beets with burrata and pistachios: these are a few of my favorite things. There is nothing all that fancy or complicated going on here, just a salad, but a fantastic one. Earthy flavors combined with creamy delicious burrata cheese make the perfect pairing. It’s a simple dish I could honestly live on all year long.

I am a huge beet fan generally, but I especially love them in the winter months. Beets are a sweet, hearty root vegetable ideal for roasting and they cook perfectly with almost no help at all. While I do enjoy a great fresh mozzarella, burrata has, in recent years, become my new go-to. Burrata, known as a modern cheese, is a fresh Italian cheese made from cow or water buffalo milk. The outer layer is solid mozzarella, while the inside contains stracciatella, (“shreds” or “rags” and cream), giving it a special, soft, creamy texture inside.

Burrata is considered a pulled cheese like mozzarella, but it is made in a unique way. Once the cooked curd is divided into pieces, the cheesemaker immerses them in very hot water and a pouch is formed. Cream and scraps of mozzarella are poured inside and the pouch is closed by pinching the top together, making a traditional pear-shaped sack.

roasted beets with burrata

The Bianchini family is credited for having invented burrata in 1950 somewhat by accident, although some argue it was a way to minimize waste (and likely increase profits). The Bianchinis farmed in the Apulia district of Italy and for years this specialty cheese was only available to local people who lived near their farm.

Eventually, nearby cheese factories caught on and began producing burrata as well, using up their leftover scraps from the mozzarella-making process. Like many things, the word got out, and this premium specialty cheese began getting exported to the United States. Burratta began appearing on US menus in early 2006 but did gain real recognition as a “culinary trend” until 2011.

The real trick with serving burrata is temperature.  Fresh burrata should always be served at room temperature to maximize the flavor profile and creamy nature of this incredible cheese.

roasted beets with burrata

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Roasted Beets With Burrata + Pistachios"

  1. Andrea, this looks great! I saw your photo and link on the FB Cook’s Cook Community page. I especially like golden beets that have been roasted- adding the pistachios and burrata cheese would really make it tasty! (Fran from ‘G’day Souffle’ blog).

    1. Hi Fran. Thanks for checking out my recipe. I am also a golden beet lover–so good any and all! Happy cooking.

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