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
Instructions
- Make the Balsamic Dressing: Combine balsamic vinegar, olive oil, and honey in a small mason jar. Whisk with a fork until emulsified. Add more honey if you prefer a sweeter dressing.
- Prepare the Beets: 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: Arrange the diced cooked red beets in individual bowls or a large platter. Add the diced cooked golden beets around the red beets. Place Burrata cheese on top, breaking it into chunks. Add fresh basil leaves around the beets. Top with toasted pine nuts.
- Drizzle with Dressing: Drizzle the balsamic dressing over the salad. Season with salt and freshly ground black pepper to taste.
Notes
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 19g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 35mg
