Beet and Burrata Salad with Pine Nuts
Discover the vibrant Beet and Burrata Salad with Pine Nuts, a delightful combination of earthy roasted beets, creamy burrata, and crunchy pine nuts that will elevate any meal. Perfect for impressing guests or treating yourself to something special, this salad is as visually stunning as it is delicious. The freshness of the arugula complements the sweet beets, while the creamy cheese adds a luxurious touch. Drizzled with a tangy dressing, it’s a celebration of flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 3 medium beets
- 1 tbsp olive oil
- Pinch of kosher salt
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata
- 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 apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for 45–60 minutes until tender. Once cool, peel and slice.
- In a dry skillet, toast pine nuts over medium-low heat until fragrant and golden brown.
- For the dressing, whisk together olive oil, balsamic glaze, Dijon mustard, honey (or maple syrup), and lemon juice; season with salt and pepper.
- On a platter, layer arugula and beet slices, then add torn burrata pieces. Sprinkle with toasted pine nuts and drizzle with dressing.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg