Beet and Burrata Salad with Pine Nuts
Elevate your dining experience with this Beet and Burrata Salad with Pine Nuts, a dish that feels indulgent yet remains surprisingly simple to prepare. The earthy sweetness of roasted beets combines beautifully with the creamy texture of burrata cheese, while toasted pine nuts add a delightful crunch. Finished with a tangy balsamic dressing, this salad not only pleases the palate but also impresses the eyes with its vibrant colors. Perfect for dinner parties or casual lunches, it’s a versatile dish that can be enjoyed as a starter or light main course.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3 medium beets (red or golden)
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata cheese
- ¼ cup pine nuts (lightly toasted)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- Flaky salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45-60 minutes until tender.
- While beets cool, toast pine nuts in a dry skillet over medium-low heat until fragrant.
- In a small bowl, whisk together olive oil, balsamic glaze, Dijon mustard, and season with salt and pepper.
- On a serving platter, arrange the greens, sliced beets, torn burrata, toasted pine nuts, and drizzle dressing on top. Season with flaky salt and black pepper.
Nutrition
- Serving Size: 1 salad plate (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 25mg