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Beet Carpaccio with Burrata and Pistachios

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Earthy beets become tender in an overnight marinade and pair perfectly with creamy burrata, peppery arugula, and nutty pistachios.

PHOTOGRAPHY by
Olivia Hayo
|
September 9, 2020
Ingredients
SERVINGS:
4 SERVING(S)
1 yellow beet, peeled, thinly sliced
1 red beet, peeled, thinly sliced
1 tablespoon honey
½ cup white vinegar
¼ cup olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 cup of arugula
Balsamic glaze
1 ball of burrata
1/4 cup pistachios, chopped

Instructions

Place yellow and red beets in separate bowls.

In a medium bowl add honey, vinegar, olive oil, salt, and pepper. Whisk to combine. Pour half of the marinade over the yellow and red beets. Cover and refrigerate 3 hours or overnight.

Arrange the beets on a serving platter in an alternating overlapping pattern. Toss arugula in leftover marinade and pile it in the center of the platter. Drizzle with balsamic glaze and top with burrata and chopped pistachios. Serve with toasted bread.


ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
more about this contributor
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Earthy beets become tender in an overnight marinade and pair perfectly with creamy burrata, peppery arugula, and nutty pistachios.

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