roasted beets and burrata with warm cider dressing

Tender roasted beets and creamy burrata get finished with a warm apple cider–thyme dressing, pomegranate seeds, and basil for a bright, elegant appetizer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

On a rimmed baking sheet, toss together the beets, 2 tablespoons of the olive oil, the honey, the salt, and 2 tablespoons of water. Cover the sheet tightly with foil. Roast the beets until they are knife-tender, about 35 minutes. Remove the foil, increase the oven temperature to 450°F, and roast until most of the liquid has evaporated from the baking sheet and the beet skins have dried out, 10 to 15 minutes more. Let the beets cool for 5 to 10 minutes, until you can handle them, and then cut them into quarters.

Step 3

Meanwhile, heat the remaining 1/3 cup olive oil in a medium skillet over medium heat. When the oil shimmers, add the shallots and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Remove the skillet from the heat and let the shallots cool slightly. Stir in the vinegar, preserves, thyme, and orange zest. Season with the red pepper flakes, and with salt and pepper to taste.

Step 4

Arrange the balls of burrata on a serving platter and break them open. Scatter the beets around the burrata, then drizzle the warm dressing over everything. Top with the pomegranate seeds and fresh thyme and basil leaves before serving.