1 bunch red beets (2-3 medium/large red beets)
1 bunch golden beets (2-3 medium/large golden beets)
8 ounces Burrata cheese
½ cup shelled pistachios
¼ cup good olive oil plus more for roasting beets
2 tablespoons white wine vinegar
¼ teaspoon salt
¼ cup water
Tiny basil leaves for garnish
Microgreens for garnish
Preheat the oven to 400 degrees. Remove the greens and roots of the beets. Peel and cut into 1-½ inch wedges. Keep the red and the golden beets separate so the colors do not bleed. Toss with olive oil and a little salt and roast for about 35-45 minutes until fork tender, turning 2-3 times.
While the beets are roasting, take the Burrata from the refrigerator and let it adapt to room temperature.
Toast the pistachios in a dry skillet for 5-7 minutes until fragrant. Set aside two tablespoons of the toasted pistachios. Add the remaining pistachios, white wine vinegar, ¼ cup of olive oil, and water to a food processor and pulse until the pistachios are finely chopped but still have some texture.
Arrange the cooled beets on a platter or bed of greens. Place the Burrata in the center. Drizzle with pistachio vinaigrette and garnish with microgreens, basil leaves, and remaining crushed pistachios. Sprinkle the Burrata balls with flakey sea salt. Serve immediately with extra vinaigrette on the side.
