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.
Ingredients
Scale
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
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.
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