Beet and Burrata Salad with Pine Nut Balsamic Dressing
A vibrant, 30-minute salad combining roasted beets, creamy burrata, and a nutty balsamic dressing for a sweet-sour-umami explosion. Perfect for summer or impressing guests.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 4 servings
- Category: salads
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
4 medium beets, roasted and thinly sliced
8 oz burrata, torn into pieces
1/4 cup pine nuts, toasted
1 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup arugula (optional, for added crunch)
Instructions
Preheat oven to 400°F (200°C)
Roast beets in a foil-lined baking dish (tossed with olive oil, salt, and pepper) for 45 minutes, until tender
Toast pine nuts in a dry skillet over medium heat until golden, stirring frequently
Combine balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper in a blender; blend until smooth
Toss roasted beets, burrata, arugula (if using), and dressing in a large salad bowl
Top with toasted pine nuts and serve chilled or at room temperature
Notes
Balsamic dressing can be refrigerated for 3-4 days
Serve with toasted crusty bread for a heartier meal
To save time, roast beets ahead and refrigerate
Substitute burrata with feta or buffalo mozzarella if unavailable