Beet & Burrata Bruschetta - Barbabletola e Burrata Bruschetta
Prep time
Cook time
Total time
Serves: 8 hearty slices
  • 3 to 4 smaller sized beets
  • 8 oz. burratta
  • 1 European style baguette
  • Extra-virgin olive oil for brushing the bread
  • 1 clove of garlic peeled and sliced into halves
  • 2 Tbs. good quality Balsamic vinegar
  • 4 Tbs. Extra virgin olive oil
  • 1 small shallot minced
  • Salt
  • Freshly ground black pepper
  • ½ cup of lightly toasted walnuts roughly chopped
  • 2 Tbs. minced chives
  • Large flake sea salt, preferably Sicilian
  • Balsamic vinegar and Extra virgin olive oil to drizzle
  1. Preheat the oven to 425º. Cut the greens from the beet root, reserving them to sauté to be served along side the bruschetta or for another recipe. Take a sheet of aluminum foil large enough to wrap the beets and lay on top of a baking dish or sheet; line the foil with a sheet of parchment paper. Place the scrubbed beets on top of the parchment, add a few tablespoons of water and wrap to enclose the beets completely. Roast for one hour or until the beets are easily pierced with a fork.
  2. While the beets are roasting prepare the dressing. Combine the shallots, 2 tablespoons of balsamic, 4 tablespoons of extra virgin olive oil, salt and pepper in a medium sized bowl, whisk together.
  3. Once the beets have been roasted, remove the pan from the oven and carefully open the foil package. Take care in opening the package as hot steam will be released. Take the entire package and place it in the bottom of a clean kitchen sink. While the beets are still warm and you are able to handle them, rub the outer skin off and thinly slice with either a sharp knife or Japanese mandoline. Place the warm sliced beets into the prepared dressing, combining well so that all of the slices are coated by the dressing. Allow this to sit for a few hours or overnight.
  4. When you are ready to prepare and serve the bruschetta, remove the buratta from the refrigerator. Lay the burrata on a paper towel to absorb any of the milky liquid that remains.
  5. Slice the bread into ¾" segments. Traditionally the bread for bruschetta is toasted on a grill, however a conventional toaster will suffice. Toast or grill the sliced bread and immediately rub both sides with the cut garlic. Brush the top of the slices with some extra virgin olive oil.
  6. Arrange the prepared bread slices on a serving platter. Using your hands, pull the burrata into irregular pieces. Top each of the pieces of bread with a few of the seasoned beet slices, overlapping them as you arrange them. Lay a generous piece of burrata on each of the beet lined bread slices. Top the bruschetta with a sprinkling of toasted walnuts, some of the freshly chopped chives, a drizzle of extra virgin olive oil, a few drops of balsamic vinegar, and a sprinkling of large flake sea salt. Serve immediately.
Recipe by LaBellaSorella at