Roasted Beet and Burrata Tart

This vegetarian Beet and Burrata Tart layers roasted gold and purple beets with creamy burrata on a crisp phyllo crust. It’s elegant enough for a special gathering and simple enough for a weekend lunch.

This tart is a celebration of texture and color: flaky phyllo, tender roasted beets, fragrant rosemary and the rich, buttery interior of fresh burrata. It works beautifully as an appetizer, a light main course, or a show-stopping addition to a brunch or summer party.

My favorite way to collect ingredients for a recipe like this is a slow Saturday morning at the farmers market. I live near Little Italy and love the quiet before the city wakes up, the walk to my neighborhood coffee shop and the energy of the market where local growers and artisans offer the season’s best produce. Purple and golden beets caught my eye this week, and a sign advertising burrata at the cheese stall sealed the plan: a simple tart that highlights both the beets’ vivid colors and the creamy cheese.

For those who haven’t tried burrata: it’s a fresh Italian cheese with a thin mozzarella shell and a soft, creamy center made of shredded mozzarella and cream. When you cut into it, the interior spills out and adds an indulgent, silky finish to savory dishes like this tart.

Below you’ll find a streamlined recipe and clear instructions so you can recreate this farmers market favorite at home. It’s forgiving, adaptable, and visually striking—perfect for sharing with friends or enjoying solo with a glass of crisp white wine.

Ingredients

• 6–8 small to medium beets (a mix of red and golden), about 1½ pounds total
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, finely chopped
• 10 sheets phyllo dough, thawed if frozen
• 8 ounces burrata cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel the beets and slice them thinly. A mandolin or very sharp knife gives even slices, which roast uniformly and look beautiful on the tart.
3. In a bowl, toss the sliced beets with 2 tablespoons of olive oil, the balsamic vinegar, chopped rosemary, and a pinch of salt and pepper. Arrange the beet slices in a single layer on a baking sheet.
4. Roast the beets for about 20 minutes, until they are tender and slightly caramelized at the edges. Remove from the oven and let cool briefly.
5. Prepare the phyllo base: working quickly so the sheets don’t dry out, lay two sheets of phyllo on a baking sheet and brush lightly with olive oil. Repeat, stacking sheets and brushing oil between every two sheets, until all 10 sheets are used. You’ll create a layered, flaky base that crisps in the oven.
6. Fold the outer edges of the stacked phyllo inward to form a rustic crust. Brush the entire surface with the remaining olive oil and season lightly with salt.
7. Arrange the roasted beet slices in an even layer over the phyllo base. Return the tart to the oven and bake for 10 minutes to warm the beets and crisp the phyllo.
8. Remove the tart briefly and tear the burrata into pieces; scatter the cheese across the top in random dollops so it melts unevenly and creates pockets of creaminess.
9. Return the tart to the oven for an additional 5 minutes, just long enough to warm the burrata and finish crisping the phyllo. Watch closely so the cheese softens but does not completely melt away.
10. Let the tart rest for a couple of minutes, then slice and serve warm. Finish with a final drizzle of good olive oil, a few extra pinches of flaky sea salt, and a grind of black pepper if desired.

Serving suggestions: pair this tart with a simple green salad dressed in lemon vinaigrette for a light meal, or serve it alongside grilled vegetables or roasted chicken. The tart is also excellent at room temperature, making it ideal for picnics and potlucks.

Variations and tips: swap rosemary for thyme or fresh basil to change the herb profile. If you prefer a tangier contrast, drizzle a little aged balsamic over the finished tart just before serving. For extra texture, scatter toasted pine nuts or chopped walnuts on top.

This Farmers Market Beet and Burrata Tart is colorful, simple to prepare and memorable on the plate—perfect for entertaining or elevating an ordinary weekend meal.

More recipes with beets

If you enjoy beets, try these other tasty preparations that highlight their sweetness and versatility.