Balsamic Beet & Burrata on a Bun

Preheat the oven to 400°F (200°C).

Peel and cut the beets into 1-inch cubes. Toss them with olive oil, sea salt, and black pepper.

Roast on a baking sheet for about 25-30 minutes or until tender. Let them cool.

While the beets are roasting, combine balsamic vinegar, honey, and a sprig of thyme in a small saucepan.

Simmer over low heat until the mixture is reduced by half and has a syrupy consistency. Remove the thyme sprig and allow the glaze to cool.

Toast the Buns:

Slice the buns in half and toast them until lightly golden.

On the bottom half of each bun, place a generous amount of roasted beets.

Carefully tear the burrata and place it on top of the beets.

Drizzle with the balsamic glaze and a bit of extra virgin olive oil.

Finish with a sprinkle of sea salt, freshly ground black pepper, and a garnish of microgreens or edible flowers.

Present the assembled buns open-faced to showcase the colorful and elegant toppings.

Serve these gourmet balsamic beet and burrata buns as a sophisticated appetizer or a light lunch option. The combination of sweet roasted beets, creamy burrata, and the tangy balsamic glaze, complemented by the fresh taste of microgreens or the aesthetic of edible flowers, makes this dish a delightful culinary experience.