Description
Indulge in the exquisite Beet and Burrata Salad with Pine Nuts, a visually stunning dish that elevates any dining experience. This elegant salad combines sweet roasted beets, creamy burrata cheese, and crunchy toasted pine nuts, all drizzled with a tangy dressing. Perfect for impressing guests at dinner parties or enjoying a cozy night in, this nutrient-rich salad is as delicious as it is beautiful. With its vibrant colors and harmonious flavors, every bite offers a delightful mix of textures that will make you feel fancy AF!
Ingredients
Scale
- 3 medium beets (red, golden, or both)
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata (or 2 smaller ones)
- ¼ cup pine nuts
- 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 apple vinegar
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for 45–60 minutes until tender. Cool, peel, and slice.
- While the beets cool, toast pine nuts in a dry skillet over medium-low heat for about 3-5 minutes until fragrant.
- Whisk together olive oil, balsamic glaze, Dijon mustard, honey (or maple syrup), and lemon juice in a bowl. Season with salt and pepper.
- On a platter or individual plates, layer arugula or mixed greens, arrange sliced beets artfully, tear burrata into pieces over the top, sprinkle toasted pine nuts, drizzle with dressing, and finish with flaky salt and cracked pepper.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 320
- Sugar: 7g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg