Roasted Beet and Burrata, and Dressed Micro Greens

Roasted Beets and Burrata with Micro Greens



  • Beets
  • 1 bunch chioggia beets
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • Micro Greens
  • 1 cup micro greens
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon honey
  • Pinch salt and pepper
  • 2 ounces burrata


  1. Preheat oven to 400˚. Scrub beets and remove any wisps (or, peel the beet). Cut the beet in half and each half into ½” thick slices. Place in a roasting dish and toss with olive oil and sea salt. Roast for 40-45 minutes until beets are tender. Remove and let cool completely.
  2. Once beets are cool, assemble the dish. Place beets on a plate and add burrata pieces. Place micro greens in a bowl and in a separate bowl, whisk together the small amount of dressing. Pour over the micro greens and toss until coated. Top the beets with the micro greens and serve.


*I love chioggia beets not only for the color, but they do not bleed as much as red beets.

*If you can’t find burrata specifically, fresh mozzarella will work as well.

*The variety of micro greens you use will change the flavor. I like using a mix of greens but radish and arugula are nice additions for the bit of bite they provide.