Beet and Burrata Salad

Why You’ll Love This Recipe

This Beet and Burrata Salad is a vibrant, fresh, and delightful dish that’s perfect for any occasion. The combination of earthy, tender beets, creamy burrata cheese, and crunchy toasted pine nuts creates a balance of textures and flavors that’s both satisfying and refreshing. The sweet and tangy balsamic dressing ties everything together, enhancing the natural sweetness of the beets. This salad is as visually stunning as it is delicious—perfect for a light lunch, a side dish, or even a starter at your next dinner party!

Ingredients

For the Balsamic Dressing:

• ¼ cup balsamic vinegar

• ¼ cup extra virgin olive oil

• 2 tablespoons honey (or more, to taste)

For the Salad:

• 1.5 lb red and golden beets (cooked, peeled, and diced into small cubes)

• 8 oz Burrata cheese

• ⅓ cup toasted pine nuts

• Fresh basil leaves

• Salt and freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Balsamic Dressing

1. Combine balsamic vinegar, olive oil, and honey in a small mason jar or bowl.

2. Whisk with a fork until emulsified. Taste and add more honey if you prefer a sweeter dressing.

Prepare the Beets

1. Pre-cook the beets (either by boiling or roasting). It’s best to cook the golden and red beets separately to avoid them bleeding into one another.

   • For roasting: Preheat the oven to 400°F. Wrap each beet in foil and roast for 1 hour, or until soft.

   • For boiling: Boil beets in water for 20-30 minutes until easily pierced with a fork. Let them cool before peeling.

Assemble the Salad

1. Arrange the diced cooked red beets in individual bowls or on a large platter.

2. Add the diced cooked golden beets around the red beets for a beautiful contrast of colors.

3. Place the Burrata cheese on top of the beets, breaking it into chunks to create a creamy layer.

4. Add fresh basil leaves around the beets for a pop of green.

Top with Toasted Pine Nuts

1. Sprinkle the toasted pine nuts over the salad for added crunch and flavor.

Drizzle with Dressing

1. Drizzle the balsamic dressing over the salad just before serving.

2. Season with salt and freshly ground black pepper to taste.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes (for the beets, depending on your method)

• Total Time: 20 minutes

Variations

• Substitute with Marinated Beets: If you’re short on time, you can use marinated or pickled beets instead of freshly cooked ones for added tang.

• Add Protein: For a more filling meal, you can add grilled chicken, salmon, or chickpeas.

• Other Nuts: Swap out pine nuts for other toasted nuts like walnuts, almonds, or pistachios for a different crunch.

• Vegan Version: Omit the burrata and replace it with a vegan cheese or avocado for a dairy-free option.

Storage/Reheating

• Storage: It’s best to serve the salad immediately after assembling. If you have leftovers, store the salad and dressing separately to keep the ingredients fresh.

• Reheating: The salad is best enjoyed cold or at room temperature, and it doesn’t need to be reheated.

FAQs

1. Can I use canned beets for this recipe?

Yes, canned beets are a convenient option. However, fresh roasted or boiled beets will have a better texture and flavor.

2. How do I make the salad in advance?

You can prepare the beets, dressing, and pine nuts ahead of time. Assemble the salad just before serving to keep the burrata fresh and creamy.

3. Can I use mozzarella cheese instead of burrata?

Yes, mozzarella can be used in place of burrata. Burrata has a creamier texture, but mozzarella will still complement the beets well.

4. How can I toast the pine nuts if I don’t have an oven?

You can toast the pine nuts in a skillet over medium heat for about 2-3 minutes, stirring frequently to avoid burning.

5. How do I prevent the beets from bleeding into the salad?

To prevent the red beets from staining the golden beets, cook them separately and combine them only when assembling the salad.

6. Can I use a different type of vinegar for the dressing?

Yes, you can use red vinegar or white balsamic vinegar for a different flavor profile, though the sweetness of balsamic vinegar complements the beets beautifully.

7. Can I make this salad without pine nuts?

Yes, you can substitute pine nuts with other nuts or seeds, such as walnuts, almonds, or sunflower seeds.

8. Can I use pre-cooked beets from the store?

Yes, store-bought pre-cooked beets are a great time-saver. Just be sure to buy them without added seasoning or vinegar.

9. How long does the dressing last in the fridge?

The balsamic dressing can be stored in an airtight container in the fridge for up to 1 week.

10. Can I add more vegetables to this salad?

Absolutely! You can add other vegetables like arugula, spinach, or even roasted carrots for added texture and flavor.

Conclusion

This Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is a delightful and visually stunning dish that brings together earthy, sweet, and savory flavors. The creamy burrata pairs perfectly with the fresh beets, and the pine nuts add the perfect amount of crunch. Whether for a light lunch, a side dish, or a festive gathering, this salad is sure to impress!

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