why make this recipe
This salad feels special but is easy to make. It pairs sweet roasted beets with creamy burrata and crunchy pine nuts. You can make it for a weeknight dinner or to share at a small gathering.
introduction
This Beet and Burrata Salad with Pine Nuts is bright, creamy, and full of texture. The beets bring sweet earthiness and burrata adds rich creaminess. If you want a simple bake to serve after this salad, try the apple and raisin cake recipe for a warm, sweet finish.
how to make Beet and Burrata Salad with Pine Nuts
Roast the beets until tender, peel and slice them, then toss with a little oil and salt. Toast the pine nuts until golden. Whisk the dressing and then arrange greens on a platter. Add beet slices, tear the burrata over the top, sprinkle pine nuts and sliced onion, and finish with the dressing, flaky salt, and black pepper.
Ingredients :
- 3 medium beets, scrubbed and trimmed
- 1 tbsp olive oil
- Pinch of kosher salt
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata (or 2 smaller ones)
- ¼ cup pine nuts, lightly toasted
- ¼ red onion, thinly sliced (optional)
- Flaky salt
- Freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp lemon juice or red wine vinegar
Directions :
Step 1: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and roast for 45–60 minutes until tender. Let cool, then peel and slice. Toss with olive oil and salt.
Step 2: Toast pine nuts in a dry skillet over medium-low heat until golden and fragrant.
Step 3: Whisk together olive oil, balsamic glaze, Dijon, honey, and lemon juice for the dressing.
Step 4: On a platter, lay greens, add beet slices, tear burrata over top, sprinkle with pine nuts and onion. Drizzle with dressing and season with salt and pepper before serving.
how to serve Beet and Burrata Salad with Pine Nuts
Serve the salad right after you dress it so the burrata stays creamy. Use a large platter so the burrata and beets look nice. Offer extra balsamic glaze on the side for people who want more tang.
how to store Beet and Burrata Salad with Pine Nuts
Store leftovers in separate containers. Keep roasted beets in an airtight container in the fridge for up to 4 days. Keep burrata in its original liquid and use within 1–2 days. Store toasted pine nuts in a small sealed bag in the fridge for up to a week. Do not dress the greens until just before serving.
tips to make Beet and Burrata Salad with Pine Nuts
- Roast beets until a knife slides in easily. Larger beets need more time.
- Wrap beets tightly in foil to keep them moist while roasting.
- Toast pine nuts slowly and watch them closely; they burn fast.
- Bring burrata to room temperature for the best texture.
- Dress the salad right before serving so the greens do not get soggy.
variation (if any)
- Swap burrata for fresh mozzarella or goat cheese if you prefer a firmer cheese.
- Add orange or grapefruit segments for citrus brightness.
- Use toasted walnuts or almonds instead of pine nuts for a different crunch.
- Drizzle aged balsamic vinegar instead of balsamic glaze for a more complex flavor.
FAQs
Q: Can I use canned or pre-cooked beets?
A: Yes. Use sliced pre-cooked beets, toss with a little olive oil and salt, and skip the roasting step.
Q: How do I know when beets are done roasting?
A: Insert a knife or skewer into the beet. If it slides in easily, the beets are done.
Q: Can I make the dressing ahead of time?
A: Yes. Mix the dressing and store it in the fridge for up to 3 days. Whisk again before using.
Q: Is burrata the same as fresh mozzarella?
A: No. Burrata has a creamy center that spreads when you tear it open. Fresh mozzarella is firmer.
Q: Can I make this salad vegan?
A: Yes. Replace burrata with a nut-based cheese or marinated tofu and use maple syrup instead of honey.
Beet and Burrata Salad with Pine Nuts
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright and creamy salad featuring sweet roasted beets, burrata cheese, and crunchy pine nuts.
Ingredients
- 3 medium beets, scrubbed and trimmed
- 1 tbsp olive oil
- Pinch of kosher salt
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata (or 2 smaller ones)
- ¼ cup pine nuts, lightly toasted
- ¼ red onion, thinly sliced (optional)
- Flaky salt
- Freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp lemon juice or red wine vinegar
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and roast for 45–60 minutes until tender. Let cool, then peel and slice. Toss with olive oil and salt.
- Toast pine nuts in a dry skillet over medium-low heat until golden and fragrant.
- Whisk together olive oil, balsamic glaze, Dijon, honey, and lemon juice for the dressing.
- On a platter, lay greens, add beet slices, tear burrata over top, sprinkle with pine nuts and onion. Drizzle with dressing and season with salt and pepper before serving.
Notes
For best results, serve the salad immediately after dressing. Store leftovers separately to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
