Roasted Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing (Sweet, Savory, and Stunning!)

This Roasted Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing is a feast for the senses! It’s a beautiful and flavorful salad that combines the earthy sweetness of roasted beets, the creamy richness of burrata cheese, the crunch of toasted pine nuts, and a tangy-sweet honey-balsamic dressing. I love how this dish is both elegant and easy to make. It’s perfect as an appetizer, a light meal, or a side dish, and it’s sure to impress your guests.

Why You’ll Love This Beet and Burrata Salad

• Stunning Presentation: The vibrant colors of the beets, the creamy white burrata, and the fresh basil make this salad a visual masterpiece.
• Delicious Flavor Combination: The earthy beets, creamy burrata, crunchy pine nuts, and sweet-tangy dressing create a perfect balance of flavors and textures.
• Easy Elegance: This salad looks and tastes sophisticated, but it’s surprisingly simple to prepare.
• Healthy and Nutritious: Packed with vitamins, minerals, and healthy fats, this salad is a delicious and wholesome meal.

Ingredients for Beet and Burrata Salad

Here’s what you’ll need to make this beautiful salad. The full list with measurements is in the recipe card below.

Balsamic Dressing

• Balsamic vinegar (Acid)
• Extra virgin olive oil (Oil)
• Honey (Sweetener)

Salad Ingredients

• Red and golden beets, cooked, peeled, and diced (Vegetable)
• Burrata cheese (Dairy)
• Pine nuts, toasted (Nuts)
• Fresh basil leaves (Herb)
• Salt (Seasoning)
• Freshly ground black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Beet and Burrata Salad as is, but here are a few ideas for variations:

• Add Oranges: Include segments of blood orange or Cara Cara orange for added sweetness and citrusy flavor.
• Different Cheese: Use fresh mozzarella, goat cheese, or ricotta instead of burrata.
• Add Greens: Serve the salad over a bed of arugula, spinach, or mixed greens.
• Other Nuts: Substitute walnuts, almonds, or pecans for the pine nuts.
• Add Protein: Top the salad with grilled chicken, shrimp, or prosciutto for a more substantial meal.

How to Make Beet and Burrata Salad

Let me show you how to make this stunning and flavorful Beet and Burrata Salad:

Make the Honey-Balsamic Dressing

1. I combine the balsamic vinegar, olive oil, and honey in a small mason jar.
2. I whisk everything together with a fork until it’s emulsified. If I want a sweeter dressing, I add more honey to taste.

Prepare the Beets

1. This recipe uses cooked beets. I highly recommend pre-cooking the beets 1 to 3 days in advance. Note: cook golden beets separately from red beets so they don’t color one another. You can roast the beets.

Roast the Beets (if not pre-cooked)

1. Preheat your oven to 400F
2. Wash the beets
3. Wrap them with foil.
4. Roast for 1 hour or until tender

Assemble the Salad

1. I prefer to arrange the salad in individual bowls for presentation purposes, but you can also use a large, flat, high-sided plate or platter. (This is especially important for a beet salad, as beets tend to stain everything they touch!)
2. I add the diced cooked red beets to the individual salad bowls or the large platter.
3. I add the diced cooked golden beets around the red beets.
4. I place the burrata cheese on top.
5. I add the fresh basil
6. I top everything with the toasted pine nuts.

Dress and Serve

1. I drizzle the honey-balsamic dressing over the salad.
2. I season with salt and freshly ground black pepper.
3. I serve immediately.

Tips and Tricks for the BEST Beet and Burrata Salad

Here are my secrets for making this salad truly exceptional:

• Roast the Beets: Roasting the beets brings out their natural sweetness and creates a more concentrated flavor.
• Cook Beets Separately: Cook golden beets separately from red beets to prevent the red beets from staining the golden beets.
• Use High-Quality Ingredients: Since this salad has relatively few ingredients, use the best quality beets, burrata, and olive oil you can find.
• Toast the Pine Nuts: Toasting the pine nuts enhances their flavor and adds a nice crunch.
• Serve at Room Temperature: This salad is best served at room temperature, so the flavors can fully develop.

How to Serve

This Beet and Burrata Salad is perfect for:

• Appetizer: A beautiful and flavorful starter for a dinner party.
• Light Meal: Enjoy it as a light lunch or dinner.
• Side Dish: Serve it alongside grilled meats, fish, or poultry.

Make Ahead and Storage

You can roast the beets and make the dressing ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving.

FAQs about Beet and Burrata Salad

• Can I use pre-cooked beets?
  • Yes, you can use pre-cooked beets to save time, but roasting the beets yourself will give you the best flavor.
• What if I can’t find burrata?
  • You can substitute fresh mozzarella, goat cheese, or ricotta cheese.
• Can I make this without the nuts?
  • Yes, you can.

Enjoy this beautiful, flavorful, and easy-to-make Roasted Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing! It’s a stunning dish that’s sure to impress.

Roasted Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing

• Author: Caoimhe Byrne
• Prep Time: 10minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 1x
• Category: Salad, Appetizer, Side Dish
• Cuisine: Mediterranean-Inspired

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Description

This vibrant Beet and Burrata Salad is a beautiful and delicious combination of earthy roasted beets, creamy burrata, crunchy pine nuts, and a sweet and tangy honey-balsamic dressing. It’s perfect as an appetizer, light meal, or side dish.

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Ingredients

Scale 1x2x3x

For the Honey-Balsamic Dressing:

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey (or more, to taste)

For the Salad:

• 1 1/2 pounds red and golden beets, cooked, peeled, and diced into small cubes (see notes for cooking instructions)
• 8 ounces burrata cheese
• 1/3 cup pine nuts, toasted
• Fresh basil leaves, for garnish
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

• Make the Dressing: In a small mason jar or bowl, combine the balsamic vinegar, olive oil, and honey. Whisk vigorously with a fork (or shake well if using a jar) until the dressing is emulsified (well combined and slightly thickened). Taste and add more honey if you prefer a sweeter dressing.
• Prepare the Salad: This recipe uses cooked beets. It’s highly recommended to cook the beets 1 to 3 days in advance. Cook golden beets separately from red beets to prevent color bleeding. (See notes below for cooking methods).
• Assemble Salad:
  • Individual Bowls: Divide the diced cooked red beets among individual salad bowls. Arrange the diced cooked golden beets around the red beets. Top with a portion of the burrata cheese.
  • Large Platter: Arrange the diced cooked red beets on a large, flat platter (with a slight lip to contain the juices). Arrange the diced cooked golden beets around the red beets. Place the burrata cheese in the center or strategically around the beets.

• Garnish and Dress: Sprinkle the toasted pine nuts over the salad. Garnish with fresh basil leaves. Drizzle the honey-balsamic dressing over the beets and burrata just before serving. Season with salt and freshly ground black pepper to taste.

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Notes

• Cooking Beets:
  • Boiling: Wash beets and trim the tops, leaving about 1 inch of stem. Place beets in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 30-60 minutes depending on size. Drain and let cool slightly before peeling and dicing. Cook red and golden beets in separate pots.
  • Roasting: Preheat oven to 400°F (200°C). Wash beets and trim the tops, leaving about 1 inch of stem. Wrap each beet individually in foil. Place on a baking sheet and roast for 45-75 minutes, or until tender. Let cool slightly before peeling and dicing. Wrap red and golden beets separately.
• Toasting Pine Nuts: To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. You can also toast them in a dry skillet over medium heat, stirring frequently.
• Burrata: Burrata is a fresh Italian cheese with a creamy center. If you can’t find it, fresh mozzarella is a good substitute.
• Make-Ahead: The beets can be cooked and the dressing can be made up to 3 days in advance. Store them separately in the refrigerator. Assemble the salad just before serving.
• Serving Suggestion: Add some orange slices