red beets, quartered
about 1 cup cherries, pitted and halved
oil to coat, about 1 tbs
salt and pepper to taste
fresh basil leaves
1. Heat the oven to 400F. Place the beets and cherries on a sheet pan and toss with olive oil, salt and pepper to coat.
2. Roast for 35-40 minutes, tossing occasionally. The beets are done when you can pierce easily with a knife.
3. To serve, cut pieces of the burrata and spoon onto a plate. Top with beets and cherries and drizzle balsamic vinegar and olive oil around plate. Finish with torn pieces of basil, salt and pepper. Enjoy!
Recipe & photo courtesy of Feast & Harmony