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Beet Carpaccio with Burrata and Pistachios
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Photography by Olivia Hayo for
Ingredients
SERVES 4
- 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
- ½ teaspoon freshly cracked black pepper
- 1 cup of arugula
- Balsamic glaze
- 1 ball of burrata
- ¼ 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.
Olivia Hayo
