Colorado Proud's May Recipe of the Month: Beets & Burrata

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“Bears. Beets. Battlestar Galactica.” If you are familiar with Dwight Schrute from NBC’s hit TV series The Office then you know how often this character, a beet farmer, references this underutilized vegetable. We are featuring Colorado Proud beets and burrata for this month's recipe, and you won't be disappointed at how well the humble beet fits into your meal rotation. 

Nutritionally, the golden beet is quite similar to that of red beets. They have similar carbohydrate, fat, and protein content and both are equally packed with potassium, a blood pressure-lowering mineral. The main nutritional difference between the two are the pigments, which provide nutrients commonly found in other yellow and orange vegetables. Vitamin C, Vitamin A, beta-carotene, flavonoid and zeaxanthin are abundant in golden beets. There are also some differences beyond basic nutrition. For starters, golden beets are sweeter in taste and less earthy in flavor. For those who do not like the taste of red beets, there’s a good chance they may enjoy golden beets. 

Burrata is an Italian style cow or buffalo milk cheese with a solid outer casing and a soft interior of stracciatella and cream, giving it an unusual, soft texture. This cheese pairs beautifully with the sweeter golden beet to create a delicious dish perfect for brunch.

Each month, the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For May, Chef Jason Morse of 5280 Culinary uses Colorado beets to complement the warmer weather.

Chef Jason says, “I must admit something, I LOVE BEETS. Maybe not so much when I was a kid, but as an adult I can’t get enough of them. The flavor is so amazing and connects you to the earth with that rich earthy flavor. I crave them as a salad, side dish or just in a bowl. I hope you enjoy this recipe as much as I enjoyed making it. Happy cooking! ”


Beets and Burrata 

Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

Yield: 2 Salads
Prep time: 10 Minutes
Cook time: 20 Minutes plus rest time 


12 ea  Beets, Golden, Small
1 qt  Apple Cider (or Juice)    
6-8 oz  Burrata Cheese, Fresh, Large 
Taste  Rub-A-Dub Seasoning, 5280 Culinary     
Taste  Garden Rub, 5280 Culinary   
¼ cup  Apple Vinaigrette or your favorite vinaigrette 
As Needed Italian Parsley, Chopped
As Needed Balsamic Glaze, Dark 

Preparation Directions:

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, ranges, ovens and any cooking tools

Cooking Directions:

  1. Wash Beets and trim off the stalk and roots ends
  2. Place into a medium sized stock pot and cover with the cider/juice
  3. Bring to a boil and simmer for 20-25 minutes or until fork tender
  4. When beets are done, turn off the heat and cover the pan for 5 minutes to let the beets finish
  5. Uncover the beets and using tongs, carefully remove the beets to a cooling rack
  6. Allow beets to cool for 10 minutes
  7. Peel the beets and quarter them
  8. Place beets into a mixing bowl and season with Garden Rub and Rub-A-Dub seasonings
  9. Add ¼ cup of the apple vinaigrette
  10. Mix well and let sit for 5 minutes
  11. Place mixed beets on the bottom of the platter
  12. Top with the fresh Burrata, drizzle with balsamic glaze, and garnish with chopped parsley
  13. DEVOUR!

This brunch dish pairs well with a cabernet franc from Turquoise Mesa Winery. For more information on wine, visit Colorado Wine.

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