Beet and Burrata Salad with Pine Nuts
Indulge in the elegance of our Beet and Burrata Salad with Pine Nuts. This vibrant dish beautifully combines earthy roasted beets, creamy burrata, and peppery arugula, all enhanced by the delightful crunch of toasted pine nuts. Drizzled with a tangy balsamic glaze, this salad serves as a stunning centerpiece for any gathering or a refined option for a cozy night in. Quick to prepare and bursting with flavor, it makes healthy eating feel special.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Modern European
Ingredients
Scale
- 3 medium beets (red or golden)
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata
- ¼ cup pine nuts
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Pinch of kosher salt
- Flaky salt + freshly cracked black pepper
- 1 tsp lemon juice or red apple 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. Allow to cool slightly, then peel and slice.
- In a skillet over medium-low heat, toast pine nuts until fragrant, stirring frequently.
- In a small bowl, whisk together olive oil, balsamic glaze, Dijon mustard, honey (or maple syrup), salt, and pepper to taste.
- On a platter or individual plates, layer arugula, beet slices, torn burrata, and toasted pine nuts. Drizzle with dressing and season with flaky salt and black pepper.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 345
- Sugar: 12g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg