Name: Beet and Burrata Salad with Pine Nuts and Balsamic Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: ¼ cup balsamic vinegar; ¼ cup extra virgin olive oil; 2 tablespoons honey (or more to taste); 1.5 lb red and golden beets, cooked, peeled, and diced (cook separately); 8 oz burrata cheese; ⅓ cup pine nuts, toasted; Fresh basil leaves; Salt, to taste; Freshly ground black pepper, to taste

Description

This Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is a vibrant, restaurant-worthy dish made with tender red and golden beets, creamy burrata, toasted pine nuts, fresh basil, and a sweet balsamic drizzle. It’s elegant enough for entertaining yet simple enough for a weeknight meal.

Ingredients

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Balsamic Dressing

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

Salad

1.5 lb red and golden beets, cooked, peeled, and diced (cook separately)
8 oz burrata cheese
⅓ cup pine nuts, toasted
Fresh basil leaves
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Make the dressing:
In a small mason jar, combine balsamic vinegar, olive oil, and honey. Whisk with a fork until emulsified. Adjust sweetness with additional honey if desired.
Prepare the beets:
Cook red and golden beets separately to prevent color bleeding. Once cooled, peel and dice into small cubes. Beets can be prepared 1–3 days in advance.
Assemble the salad:
Arrange diced red beets on a serving platter or individual bowls. Add golden beets around them.
Add burrata:
Place burrata in the center. Leave whole or gently tear open before serving.
Finish and serve:
Sprinkle toasted pine nuts and fresh basil over the salad. Drizzle with balsamic dressing. Season with salt and freshly ground black pepper. Serve immediately.

Notes

Beets can be roasted or boiled ahead of time for convenience.
Toast pine nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
Substitute fresh mozzarella or goat cheese if burrata is unavailable.
Best served fresh; leftovers can be refrigerated for up to 1 day.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Roasting or Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 18 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 40 mg