Step 1: Roast & Slice the Beets

1. Preheat the oven to 400°F (200°C).
2. Wash and dry the beets, scrubbing off any dirt.
3. Wrap each beet in aluminum foil to trap moisture and help with even roasting.
4. Place the wrapped beets on a baking sheet and roast for 45–50 minutes until they are fork-tender.
5. Remove from oven and allow them to cool completely before handling.
6. Peel the skin off by gently rubbing with a paper towel or your hands.
7. Slice the beets into ½-inch thick rounds using a sharp knife for even stacking.

💡 Tip: If you want less mess, wear gloves to avoid staining your hands with beet juice!

Step 2: Assemble the Stacks

1. Begin with a golden beet slice as the base.
2. Spoon a generous portion of burrata onto the beet.
3. Place a red beet slice on top of the burrata.
4. Repeat the layering process, alternating golden and red beets, finishing with a final dollop of burrata on top.
5. Press lightly to secure the layers without squeezing out the cheese.

💡 Tip: For perfect-looking stacks, use similar-sized beet slices for each layer!

Step 3: Garnish & Drizzle

1. Sprinkle the toasted pistachios over the stacks for added crunch and nuttiness.
2. Drizzle extra virgin olive oil evenly across the beets for a smooth, rich finish.
3. Add a light drizzle of honey to bring out the natural sweetness of the beets.
4. Top with freshly grated orange zest for a citrusy burst of freshness.
5. Season with flaky sea salt and freshly ground black pepper to balance the flavors.

💡 Tip: Toasting pistachios enhances their nutty flavor—simply heat them in a dry pan for 2–3 minutes until fragrant!

Step 4: Serve & Enjoy

1. Garnish with fresh thyme leaves for a pop of color and an herbal note.
2. Arrange the stacks on a serving platter for an elegant presentation.
3. Serve immediately while fresh to enjoy the creamy burrata at its best.

💡 Tip: If serving later, store the beets separately from the burrata to prevent them from becoming soggy.