Description
This Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is a fresh, vibrant dish featuring sweet roasted beets, creamy burrata, crunchy pine nuts, and a rich, tangy-sweet balsamic drizzle—perfect for an elegant appetizer or light meal.
Ingredients
Scale
For the Balsamic Dressing:
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons honey (or more to taste)
For the Salad:
- 1.5 lb red and golden beets, cooked, peeled, and diced (cook separately)
- 8 oz burrata cheese
- ⅓ cup pine nuts, toasted
- Fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the dressing:
In a small jar, combine balsamic vinegar, olive oil, and honey. Whisk or shake until emulsified. Adjust sweetness if needed. - Prepare the beets:
Cook red and golden beets separately. Once tender, let cool, peel, and dice into cubes. - Assemble the salad:
Arrange red beets on a platter and add golden beets around them. - Add burrata:
Place burrata in the center. Leave whole or gently tear open. - Finish and serve:
Sprinkle toasted pine nuts and fresh basil. Drizzle with dressing and season with salt and pepper. Serve immediately.
Notes
- Cook beets ahead of time (up to 3 days) for easy assembly.
- Toast pine nuts in a dry skillet for extra flavor.
- Let burrata sit at room temperature before serving for best texture.
- Add arugula for extra freshness and a peppery bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting / Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg