Sometimes the most impressive dishes are also the simplest. Stacked Beet and Peach Carpaccio with Creamy Burrata is one of those recipes that brings together minimal ingredients yet creates a plate that looks and tastes like something from a fine-dining restaurant.

Instead of being cooked, carpaccio here is reimagined with thinly sliced raw vegetables and fruit. Earthy beets, sweet peaches, and crisp cucumber are layered into a vibrant circle, crowned with a ball of burrata cheese. A citrus-mint dressing brightens the flavors, while lemon zest and fresh herbs bring an extra note of freshness.

This salad is ideal for summer entertaining, when peaches are at their peak and lighter dishes are most welcome. But it’s also versatile enough to be adapted year-round with other seasonal produce. No cooking is required, making this recipe quick, easy, and elegant.

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Quick Overview

• Prep Time: 20 minutes

• Cook Time: None

• Servings: 2–4 as a starter

• Difficulty: Easy

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Ingredients

Base Carpaccio Layers

• 2 medium raw red beets, peeled

• 2 ripe peaches, firm but juicy

• 1/2 seedless cucumber, thinly sliced

Centerpiece & Garnish

• 1 ball of burrata

• Small handful of fresh mint leaves

• Zest of 1/2 lemon

Citrus-Mint Dressing

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• Pinch of salt and black pepper

• Optional: 1/2 teaspoon honey or agave for sweetness

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Step-by-Step Instructions

Step 1: Prep the Vegetables and Fruit

Using a mandoline or a very sharp knife, slice the beets, peaches, and cucumber into ultra-thin rounds. Aim for even slices so that the carpaccio layers look uniform and delicate. Pat the slices dry with a paper towel to remove any excess moisture, especially from the beets and cucumber, which helps the dressing cling better.

Step 2: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until smooth. For a touch of sweetness, stir in honey or agave. Finely chop a few mint leaves and mix them into the dressing. Set aside.

Step 3: Assemble the Carpaccio

On a large round plate or platter, begin layering the beet, peach, and cucumber slices in a circular pattern. Overlap the slices slightly and alternate colors for a striking visual effect. As you build each layer, drizzle lightly with the dressing so that flavor is distributed throughout.

Step 4: Add the Burrata Centerpiece

Place the burrata ball gently in the center of the layered carpaccio. Drizzle a spoonful of the dressing over the burrata and crack a little fresh black pepper on top. The creamy cheese becomes the centerpiece that ties the entire dish together.

Step 5: Garnish and Serve

Finish with lemon zest for brightness, scatter whole mint leaves across the plate, and drizzle with a final swirl of olive oil. Serve immediately with crusty bread or crostini on the side for scooping.

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Notes and Variations

• Vegetable alternatives: Swap raw beets for golden beets, or use thin slices of zucchini or radish for variety.

• Fruit variations: Nectarines, plums, or even fresh figs can replace peaches depending on the season.

• Herb substitutions: Basil, dill, or tarragon can be used instead of mint for a different herbal note.

• Cheese alternatives: If burrata is unavailable, fresh mozzarella or goat cheese also works well.

• Dressing upgrade: Add a splash of white wine vinegar or orange juice for extra dimension.

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Why This Recipe Works

1. Fresh and raw preparation – No cooking means the ingredients retain their pure, natural flavors.

2. Contrasting textures – Creamy burrata contrasts with crunchy beets, juicy peaches, and crisp cucumber.

3. Balanced flavors – Sweet, earthy, tangy, and herbal elements come together in harmony.

4. Visually stunning – The layered colors make it look restaurant-worthy with little effort.

5. Seasonal flexibility – Works with a variety of fruits, vegetables, and herbs year-round.

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Nutrition Breakdown (Per Serving, Approximate)

• Calories: 280 kcal

• Protein: 9 g

• Carbohydrates: 15 g

• Fat: 20 g

• Fiber: 3 g

• Natural sugars: 10 g

This dish is nutrient-rich without being heavy. Beets provide antioxidants, peaches contribute vitamins and fiber, cucumber adds hydration, and burrata offers protein and healthy fats.

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Pro Tips for Success

• Use a mandoline for precision: Ultra-thin slices are key to achieving the carpaccio effect.

• Choose ripe but firm peaches: Overripe peaches can be too soft to slice neatly.

• Balance the layers: Alternate the vegetables and fruit in a consistent pattern for a striking presentation.

• Serve immediately: Burrata is best enjoyed fresh; once cut, it releases its creamy center.

• Chill ingredients first: Serving the carpaccio cold enhances the refreshing flavors.

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Serving Suggestions

• Serve as an appetizer for a summer dinner party or alongside grilled seafood or chicken.

• Pair with sparkling wine, rosé, or a crisp white wine such as Pinot Grigio.

• Offer with warm crusty bread or focaccia to soak up the dressing and burrata cream.

• Include as part of a larger antipasto spread with olives, cured meats, and roasted peppers.

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Final Thoughts

Stacked Beet and Peach Carpaccio with Creamy Burrata is proof that simple ingredients can create extraordinary dishes. It requires no cooking, minimal prep, and just a few seasonal ingredients, yet it delivers elegance, color, and complex flavor.

The earthy beets, sweet peaches, and crisp cucumber form a base that’s as beautiful as it is refreshing. At the center, creamy burrata brings richness, while the citrus-mint dressing ties everything together with brightness and zest. The result is a dish that feels indulgent but is light, nourishing, and utterly satisfying.

If you’re looking for a summer starter or a striking centerpiece for a casual dinner party, this recipe is a must-try. It celebrates freshness, creativity, and the joy of sharing beautiful food at the table.