Stacked Beet & Peach Carpaccio with Creamy Burrata

Embrace the artistry of fresh, vibrant ingredients with this stunning “Stacked Beet & Peach Carpaccio with Creamy Burrata.” This no-cook appetizer is a feast for both the eyes and the palate, celebrating the glorious flavors of summer. Ultra-thin slices of earthy red beets, sweet, juicy peaches, and crisp cucumber are elegantly layered, forming a colorful mosaic. Crowned with a luxurious ball of creamy burrata that spills its rich interior over the delicate carpaccio, and drizzled with a bright citrus-mint dressing, every bite is a harmonious blend of sweet, savory, and tangy notes. It’s a show-stopping dish that highlights the natural beauty and contrasting textures of its components, perfect for a light lunch, an impressive starter, or a sophisticated side at any warm-weather gathering.

Detailed Ingredients

For the Base Carpaccio Layers:

• 2 medium raw red beets (about 6-8 oz / 170-225g total), peeled
• 2 ripe peaches, firm but juicy, unpeeled (or gently peeled if preferred)
• ½ medium seedless cucumber (English or Persian), unpeeled

For the Centerpiece & Garnish:

• 1 ball (approx. 4-8 oz / 113-225g) fresh burrata cheese, chilled slightly
• Small handful of fresh mint leaves, roughly torn or left whole
• Zest of ½ a fresh lemon (about ½ teaspoon)
• Flaky sea salt (such as Maldon) and freshly ground black pepper, to taste

For the Citrus-Mint Dressing:

• 3 tablespoons extra virgin olive oil, high quality
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pinch of freshly ground black pepper
• Optional: ½ teaspoon honey or agave nectar (for a touch of sweetness, if peaches aren’t overly sweet)
• 1-2 fresh mint leaves, very finely chopped (for adding to the dressing)

Step-by-Step Instructions

Part 1: Preparing the Vegetables & Fruit

1. Prepare Beets: Peel the raw red beets. Using a mandoline slicer set to its thinnest setting (about 1-2 mm) or a very sharp knife, carefully slice the beets into ultra-thin rounds. Set aside.
2. Prepare Peaches: Wash the peaches. Using the mandoline (carefully, as they are softer) or a very sharp knife, slice the peaches into ultra-thin rounds, working around the pit.
3. Prepare Cucumber: Wash the cucumber. Using the mandoline or a very sharp knife, slice the cucumber into ultra-thin rounds.
4. Pat Dry: Gently pat all the sliced beets, peaches, and cucumbers dry with paper towels to remove any excess moisture. This helps them hold their shape and prevents the dish from becoming watery.

Part 2: Making the Citrus-Mint Dressing

1. Combine Dressing Ingredients: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and a pinch of black pepper.
2. Add Sweetener (Optional): If using, whisk in the ½ teaspoon of honey or agave nectar.
3. Stir in Mint: Stir in the 1-2 finely chopped mint leaves. Taste and adjust seasoning as desired.

Part 3: Assembling the Carpaccio

1. Layer the Base: On a large, round serving plate (or individual plates for single servings), begin layering the beet, peach, and cucumber slices. Start at the outer edge of the plate and work inwards, slightly overlapping each slice and alternating colors for a visually appealing mosaic pattern. Aim to create a large ring or several smaller, concentric rings.
2. Drizzle as You Go: As you build the layers, lightly drizzle a small amount of the citrus-mint dressing over each layer of beets, peaches, and cucumbers. This ensures flavor in every bite.
3. Place Burrata: Gently place the ball of burrata cheese in the center of the layered carpaccio ring.
4. Dress Burrata: Carefully tear open or slice the burrata to expose its creamy interior. Spoon a little more of the citrus-mint dressing directly over the burrata.
5. Season: Sprinkle a pinch of flaky sea salt and a grind of fresh black pepper over the burrata.

Part 4: Finishing with Garnish & Serving

1. Garnish: Scatter the remaining fresh mint leaves (torn or whole) and the lemon zest over the entire carpaccio.
2. Final Drizzle: Drizzle a final touch of extra virgin olive oil over the burrata and carpaccio.
3. Serve: Serve immediately with a side of crusty bread (such as a baguette or focaccia) for scooping up the creamy burrata and juices.

Tips, Variations, and Storage

• Mandoline is Key: While a sharp knife works, a mandoline slicer is highly recommended for achieving consistently ultra-thin slices, which is crucial for the carpaccio’s delicate texture.
• Beet Types: Golden beets can be used for a variation in color, or a mix of red and golden beets for even more visual appeal. Cooked, chilled beets can also be used, though raw offers a crisper texture.
• Peach Ripeness: Ensure peaches are ripe but still firm enough to slice thinly without falling apart.
• Herb Alternatives: Fresh basil or chives can be used instead of or in addition to mint for the dressing and garnish.
• Nutty Crunch: For added texture, a sprinkle of toasted pistachios or pine nuts could be a nice addition.
• Sweetness Balance: Taste your peaches before adding honey to the dressing. If they are very sweet, you might not need the extra sweetener.
• Make Ahead: The beets, peaches, and cucumber can be sliced up to an hour in advance and kept separate in the refrigerator, covered loosely. The dressing can be made a few hours ahead. Assemble just before serving to maintain freshness and prevent the beets from coloring the peaches excessively.
• Storage: This dish is best enjoyed fresh. Leftovers will not hold up well due to the delicate nature of the ingredients and the burrata.

Pairings

• Wine: A light-bodied, crisp white wine such as a Pinot Grigio, dry Rosé, or a Vermentino would beautifully complement the freshness of the dish.
• Bread: Crusty baguette, focaccia, or artisanal crackers are perfect for scooping.
• Other Appetizers: Serve alongside other light summer appetizers like bruschetta or a fresh caprese salad.

Quick Info

• Prep Time: 20 minutes
• Cook Time: None
• Total Time: 20 minutes
• Servings: 2-4 (as a starter or light side)
• Difficulty: Easy
• Cuisine: Mediterranean / Modern European