Flatbread with Burrata, Roasted Beets & Orange Zest came to life by happy accident—and quickly became one of my all-time favorites. I had roasted beets, a chilled burrata ball, and a fresh orange from a neighbor’s tree. I layered everything on warm naan, added a balsamic drizzle, and took a bite.
That first bite changed everything.
This dish isn’t just quick—it’s impressive, elegant, and effortless. With creamy burrata, sweet beets, and a kiss of citrus, it feels like something straight out of a sunlit café. My friend Mara once tried it and exclaimed, “What is this sorcery?” I knew exactly what she meant.
Best of all, it works in any season. Bright, earthy, and rich all at once—it’s the kind of recipe you’ll reach for again and again.
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What Makes This Recipe Special
What makes Flatbread with Burrata, Roasted Beets & Orange Zest so unforgettable is the way simple ingredients come together to create something truly elegant. You only need a handful of items, yet the flavor is layered, vibrant, and completely satisfying.
The creamy burrata melts gently over the warm flatbread, becoming a rich base for the sweet, earthy roasted beets. Then comes the orange zest—bright, aromatic, and unexpected. That single twist of citrus lifts the whole dish and adds just enough contrast to keep every bite interesting.
It’s also endlessly flexible. You can use store-bought naan or artisan flatbread, swap in golden beets, or even drizzle hot honey for a sweet kick—like in this oven roasted tomatoes and burrata with hot honey. And if you’ve tried the sweet potato rounds with burrata, roasted beets, and mint yogurt, you already know how beautifully burrata pairs with root vegetables.
This flatbread hits that rare balance: luxurious enough for entertaining, easy enough for Tuesday night.
Ingredients & Preparation
Ingredient Breakdown
There’s something deeply satisfying about cooking with just a few quality ingredients—and this dish is proof. Every component serves a purpose, and when brought together on a warm flatbread, they create a symphony of flavor and texture.
Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Flatbreads or naan | 2 | Choose soft, pillowy flatbread for best texture |
| Roasted beets | 2 medium (approx. 300 g) | Sliced; can be red or golden beets |
| Burrata cheese | 200 g (7 oz) | Soft, creamy center; use fresh |
| Olive oil | 2 tablespoons (30 ml) | For brushing the flatbread |
| Orange zest | Zest of 1 orange | Adds brightness and aroma |
| Balsamic glaze (optional) | 1 tablespoon (15 ml) | For a sweet-tangy finish |
| Fresh basil or arugula | A handful | For garnish and a pop of green |
| Salt and pepper | To taste | Always season to enhance flavors |
This ingredient list is short, but each item brings its own character. The burrata gives you that creamy indulgence, the beets offer earthy sweetness, and the orange zest adds a subtle but impactful citrus lift.
Tools and Smart Substitutions
All you need are basic kitchen tools—nothing fancy here. A sheet pan, a microplane zester, a knife, and a small brush for the olive oil are plenty. If you’re roasting the beets yourself (which I always recommend for deeper flavor), wrap them in foil and bake at 400°F (200°C) until fork-tender, about 45–60 minutes depending on size.
Substitutions:
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No burrata? Use fresh mozzarella, but tear it for that rustic, melt-in look.
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Can’t find beets? Try thinly sliced roasted sweet potatoes.
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No orange? Lemon zest will work, though it’s slightly sharper.
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Gluten-free? Use gluten-free flatbread or large corn tortillas for a different spin.
In recipes like this asparagus tomato salad with burrata cheese, substitutions still feel elegant, never like an afterthought. Similarly, this baked feta mosaic with orange zest, capers and crispy thyme shows how citrus and cheese can dance beautifully together.
Cooking Instructions & Tips
Step-by-Step Cooking Method
This flatbread comes together in less than 20 minutes once your beets are roasted. If you’re prepping ahead, you can roast them up to three days in advance and store them in the fridge.
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Place your flatbreads on a parchment-lined baking sheet. Brush each one lightly with olive oil—this helps them crisp up while adding flavor.
Step 2: Roast or Slice Your Beets
If you haven’t already roasted them, wrap whole beets in foil and roast for 45–60 minutes until fork-tender. Peel and slice thinly. If using pre-cooked beets, just slice and pat dry.
Step 3: Warm the Flatbreads
Bake your oiled flatbreads for 5–7 minutes, until just starting to turn golden and crisp on the edges. Remove from the oven and set aside.
Step 4: Assemble the Layers
Tear the burrata gently and spread it over the warm flatbreads. Arrange the sliced beets over the top. Sprinkle salt and freshly cracked pepper.
Step 5: Zest & Garnish
Zest the orange directly over the flatbread while still warm. Add a drizzle of balsamic glaze (if using), and finish with a handful of fresh basil or arugula.
Tips and Tricks to Perfect It
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Serve warm: Burrata softens beautifully over a warm flatbread, creating that luscious texture we love.
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Use foil for easy cleanup: When roasting beets, foil keeps mess to a minimum.
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Crispier base? Bake flatbread 1–2 extra minutes before adding toppings.
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Zest last: Zesting directly over the top releases the freshest oils for max aroma.
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For more drama: Try a blend of golden and red beets for color contrast—like in the roasted beet and kale quiche.
Like the sweet potato rounds with burrata and honey-roasted grapes, this dish thrives on contrast—creamy, crisp, sweet, and fresh, all in one.
Serving, Storing & Pairing
What to Serve With It
Flatbread with Burrata, Roasted Beets & Orange Zest is visually striking, but it’s also wonderfully versatile. Serve it as a centerpiece, a starter, or even sliced into small pieces for a colorful appetizer platter.
If you’re going the appetizer route, pair it with something bubbly—a crisp Prosecco or sparkling water with citrus slices works beautifully. The creaminess of the burrata and the earthy-sweet beets crave that bit of fizz to cut through the richness.
For a more complete meal, this flatbread plays well with light, fresh side dishes. Try it alongside a chilled soup, or a bright salad like the beet and burrata salad with pine nuts, which mirrors the flavor notes in a different format. Or serve it next to the sweet potato rounds with burrata, roasted beets, and mint yogurt for a full-on burrata spread.
You can also lean into a more Mediterranean table—think marinated olives, a simple cucumber salad, and fresh lemon wedges. The flatbread becomes part of a beautiful, laid-back grazing board.
How to Store and Reheat
This dish is best enjoyed fresh, but leftovers can still shine with a little care.
To store: Place cooled flatbread slices in an airtight container. Store in the fridge for up to 2 days. The burrata will firm up, and the beets may soften slightly—but the flavor remains vibrant.
To reheat: Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and warm for 5–7 minutes, uncovered. You can also reheat them in a dry skillet over medium heat for a crispier finish. Avoid microwaving, as it can make the bread soggy.
Before serving, consider adding fresh basil or a touch of extra zest to bring everything back to life
Frequently Asked Questions
Can I use pre-cooked beets for this recipe?
Absolutely. Store-bought cooked beets save time and still deliver great flavor. Just slice them thin and pat them dry before layering.
What’s the best substitute for burrata?
If you can’t find burrata, fresh mozzarella is a great alternative. Tear it into chunks for a rustic look and similar creamy texture.
Can I make this flatbread ahead of time?
You can roast the beets and prep your toppings ahead, but it’s best to assemble and serve the flatbread fresh for the best texture and presentation.
Is there a vegan version of this recipe?
Yes! Swap the burrata with a cashew-based vegan cheese or soft almond ricotta. It won’t be identical, but it’ll still taste delicious.
Will orange zest overpower the dish?
Not at all. It adds a subtle brightness that balances the richness of the burrata and earthiness of the beets beautifully.
Can I use golden beets instead of red ones?
Absolutely! Golden beets are slightly sweeter and less earthy than red beets. They also create a beautiful contrast when paired with burrata and fresh herbs.
Conclusion
There’s something quietly elegant about this Flatbread with Burrata, Roasted Beets & Orange Zest—a dish that feels gourmet without being fussy. It’s beautiful enough to impress, but simple enough to make on a whim, whether for yourself or to share with friends. Every bite is a blend of creamy, earthy, and citrus-bright flavors that speak to comfort and creativity.
If you loved the flavor combo here, you might also enjoy this cold beet salad with goat cheese and honey, which echoes the same sweet-savory notes in a refreshing way. And for more beet-forward brilliance, don’t miss the roasted beet and kale quiche or the sweet potato rounds with burrata and mint yogurt—both elegant, colorful dishes that feel just as special.
Print
Flatbread with Burrata, Roasted Beets & Orange Zest
- Total Time: 20
- Yield: 2 flatbreads
- Diet: Vegetarian
Description
Flatbread with Burrata, Roasted Beets & Orange Zest is a vibrant and easy-to-make dish that layers creamy burrata, earthy roasted beets, and fresh citrus zest over warm flatbread. Perfect for brunch, entertaining, or a cozy night in.
Ingredients
• 2 flatbreads or naan
• 2 medium beets (about 300 g), roasted and sliced
• 200 g (7 oz) burrata cheese
• 2 tablespoons (30 ml) olive oil
• Zest of 1 orange
• 1 tablespoon (15 ml) balsamic glaze (optional)
• Fresh basil or arugula, for garnish
• Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Place flatbreads on a parchment-lined baking sheet and brush with olive oil.
2. Roast the beets if not done already: wrap in foil and bake until tender (45–60 minutes), then peel and slice.
3. Toast the oiled flatbreads for 5–7 minutes until slightly crisp and golden.
4. Tear burrata and spread over warm flatbreads.
5. Top with sliced beets, salt, and pepper.
6. Zest orange directly over the flatbread.
7. Drizzle with balsamic glaze, if using.
8. Garnish with fresh basil or arugula and serve immediately.
Notes
– Fresh mozzarella can replace burrata if needed.
– Lemon zest works in place of orange for a sharper citrus kick.
– Use pre-cooked beets to save time.
– Best served fresh, but leftovers can be stored in the fridge for 2 days.
– Reheat in oven or skillet; avoid microwaving to prevent soggy bread.
- Prep Time: 10
- Cook Time: 10
- Method: Baking
- Cuisine: Mediterranean-Inspired