Description
This Beet and Burrata Salad is a vibrant, nutrient-rich dish that combines earthy beets, creamy burrata, and toasted pine nuts, all drizzled with a simple balsamic dressing. It’s an easy-to-make, visually stunning salad perfect as an appetizer or light main course.
Ingredients
Salad:
- 1.5 lb red and golden beets, cooked, peeled, and diced
- 8 oz burrata cheese
- ⅓ cup pine nuts, toasted
- Fresh basil leaves
- Salt and freshly ground black pepper
Balsamic Dressing:
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons honey (adjust to taste)
Instructions
- Prepare the Dressing:
- In a small jar, whisk together balsamic vinegar, olive oil, and honey until emulsified. Adjust sweetness as needed.
- Assemble the Salad:
- Arrange diced beets on a serving platter or in individual bowls.
- Place burrata cheese on top of the beets.
- Scatter fresh basil leaves over the salad.
- Sprinkle toasted pine nuts for added crunch.
- Dress and Serve:
- Drizzle with balsamic dressing.
- Season with salt and black pepper to taste.
Notes
- Beet Preparation: Roast or boil beets in advance and store them in the refrigerator for up to 3 days.
- Pine Nuts: Toast in a 350°F oven for 5 minutes until golden.
- Variations: Substitute pine nuts with walnuts, pecans, or sunflower seeds. Add arugula or spinach for extra greens.
- Storage: Best served fresh. Store leftovers separately for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
