Description

This Beet and Burrata Salad is a stunning dish that combines the earthy sweetness of roasted beets with creamy burrata cheese, nutty toasted pine nuts, and a sweet-tangy balsamic dressing. The contrasting colors and textures make it as visually appealing as it is delicious. Perfect for dinner parties, holidays, or even a simple weeknight dinner, this salad is easy to prepare and guaranteed to impress.

Ingredients

Scale

Balsamic Dressing:

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons honey (or more, to taste)

Salad Ingredients:

1.5 lbs red and golden beets (cooked, peeled, diced into small cubes)
8 oz Burrata cheese
⅓ cup pine nuts (toasted)
Fresh basil leaves
Salt and freshly ground black pepper

Instructions

For the Balsamic Dressing:

Combine balsamic vinegar, olive oil, and honey in a small mason jar.
Whisk with a fork until emulsified. Adjust sweetness by adding more honey, if desired.

For the Salad:

Cook and peel the beets in advance. Boil or roast them separately to preserve their colors.
Arrange red and golden beets separately on a platter or in individual bowls.
Place the burrata cheese in the center of the dish.
Sprinkle fresh basil leaves and toasted pine nuts over the salad.
Drizzle the balsamic dressing over everything and season with salt and freshly ground black pepper.

Notes

Cooking Beets: Boil beets for 45–60 minutes or roast them wrapped in foil at 400°F for about an hour.
Color Separation: Keep red and golden beets separate to prevent the colors from bleeding.
Toasting Pine Nuts: Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown (3–5 minutes).
Make Ahead: Prepare the beets, dressing, and pine nuts up to three days in advance. Assemble the salad just before serving.
Variations: Swap Burrata for goat cheese or fresh mozzarella, or add orange segments for a citrus twist.

This recipe is versatile, easy to make, and perfect for a variety of occasions!