Beet and Burrata Salad with Pine Nuts and Balsamic Dressing
A vibrant salad bursting with roasted beet sweetness, creamy burrata, crunchy pine nuts, peppery arugula, and tangy balsamic. Simple, refined, and irresistibly fresh.
Ingredients (Serves 2)
- 2 large beets, peeled and roasted
- 1 ball burrata cheese
- ¼ cup pine nuts, toasted
- ¼ cup fresh arugula
- 2 tbsp balsamic vinegar
- 1 tsp olive oil
- Salt and freshly cracked pepper, to taste
Optional: A touch of honey or maple syrup in the balsamic for added sweetness
Instructions
1. Roast the Beets:
- Preheat oven to 400°F (200°C).
- Wrap each peeled beet in foil and roast for 45–60 minutes, or until fork-tender.
- Let cool, then slice into wedges or rounds.
2. Toast the Pine Nuts:
- In a dry skillet over medium-low heat, toast pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.
3. Assemble the Salad:
- On a serving plate, lay down a bed of arugula.
- Add sliced beets and chunks or slices of burrata (you can also leave the burrata whole if serving individually).
- Sprinkle with toasted pine nuts.
4. Make the Dressing:
- In a small bowl, whisk together:
- 2 tbsp balsamic vinegar
- 1 tsp olive oil
- (Optional: ½ tsp honey or maple syrup)
5. Finish and Serve:
- Drizzle dressing over the salad.
- Season generously with salt and freshly cracked black pepper.
- Serve immediately and enjoy!
Serving Tips
- Best served slightly chilled or room temperature.
- Pairs wonderfully with crusty bread, grilled chicken, or sparkling water with lemon for a light lunch.
Nutrition (Per Serving – Approximate)
- Calories: ~340 kcal
- Protein: 11g
- Fat: 26g
- Carbs: 15g
- Fiber: 3g
Beet and Burrata Salad Q&A
Q: Can I use pre-cooked beets?
A: Absolutely! Packaged cooked beets (vacuum-sealed) are a great time-saver. Just slice and go.
Q: What can I use instead of pine nuts?
A: Great alternatives include:
- Toasted walnuts
- Slivered almonds
- Pumpkin seeds (for a nut-free version)
Q: What’s a good substitute for burrata?
A: If you can’t find burrata, try:
- Fresh mozzarella
- Goat cheese
- Ricotta for a softer, spreadable texture
Q: Can I make this salad ahead of time?
A: You can roast the beets and toast the pine nuts in advance. Assemble right before serving for best texture and appearance.
Q: Is this salad vegetarian?
A: Yes! Just make sure your burrata (or cheese alternative) is made with vegetarian rennet if needed.