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This Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing has become my go-to when I want something fresh and striking on the table. It is full of color and nourishing, simple enough for busy nights, yet feels like a special treat whenever I make it. The combination of creamy burrata, earthy beets, toasty pine nuts, and a sweet-tangy balsamic dressing is a crowd-pleaser every time.
Ingredients
- Red and golden beets: cooked peeled diced into small cubes use colorful varieties for visual pop I look for firm beets with smooth skin and no soft spots
- Burrata cheese: ultra creamy middle gives a luxurious touch look for fresh burrata at a specialty shop
- Pine nuts: toasted bring nuttiness and crunch always toast them just before serving to avoid bitterness
- Balsamic vinegar: the backbone of the dressing aged balsamic is smoother and a little sweeter so worth seeking out
- Extra virgin olive oil: rounds out the dressing a fruity variety lifts the whole salad
- Honey: brings sweetness to balance the tangier elements raw local honey is often more flavorful
- Fresh basil leaves: brighten the salad tear leaves for the freshest taste
- Salt and black pepper to taste: fresh ground pepper adds kick
Step-by-Step Instructions
- Prepare the Beets:
- Cook red and golden beets separately to keep their colors bright. You can roast by wrapping clean beets in foil and baking at 400 F until fork-tender about one hour. Or boil them in a pot of water for about 30 minutes or until soft. Let the beets cool then peel and dice into small cubes
- Toast the Pine Nuts:
- Preheat the oven to 350 F. Spread pine nuts evenly on a parchment lined baking sheet. Toast for five minutes watching carefully as they burn quickly. Take them out as soon as they are golden and fragrant
- Make the Balsamic Dressing:
- Combine balsamic vinegar extra virgin olive oil and honey in a small jar or bowl. Whisk or shake until fully blended and slightly thickened. Taste for sweetness and add more honey if you want
- Arrange the Salad:
- For a show stopping presentation layer diced red beets and golden beets either in individual bowls or on a large serving platter. Gently tear the burrata and nestle pieces over the beets. Scatter fresh basil leaves and sprinkle with the warm toasted pine nuts
- Finish and Season:
- Drizzle the salad with the honey balsamic dressing using just enough to coat. Finish with a generous pinch of salt and plenty of black pepper
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Honey is my absolute favorite here. Its floral notes bring out something magical in the beets. The first time my niece tried the salad she asked for extra honey just for dipping.
Storage Tips
Leftover salad keeps best if the dressing is stored separately. Beets can be cooked and refrigerated up to three days ahead. Toast pine nuts only just before serving to keep their crunch. Once dressed eat within the same day as burrata is best fresh.
Ingredient Substitutions
If you do not have burrata try fresh mozzarella pearls or torn buffalo mozzarella. Goat cheese also works for a tangy twist. Walnuts or pecans can stand in for pine nuts but toast them too. Maple syrup can replace honey for a vegan option.
Serving Suggestions
This salad is a perfect centerpiece for a vegetarian lunch. It also shines alongside grilled fish or roast chicken. Serve with crusty bread to mop up extra dressing and burrata.
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A Little Context
Beet salads are a classic in both Mediterranean and Eastern European cuisine where beets are loved for their sweetness and nutrition. The addition of burrata gives an Italian touch and the honey balsamic dressing feels modern and crowd friendly.
Frequently Asked Questions About the Recipe
- → Which types of beets work best?
Use red, golden, or a mix of both for a colorful presentation. They can be roasted, boiled, or pickled for varied flavors.
- → How do I prevent beets from staining other ingredients?
Cook red and golden beets separately, and add them to the plate individually to avoid color transfer.
- → Can I make the salad in advance?
Beets and dressing can be prepared ahead. Assemble with burrata and pine nuts just before serving for best texture.
- → How do I toast pine nuts without burning them?
Spread pine nuts in a single layer and toast in a preheated oven at 350°F for about 5 minutes, watching closely.
- → What substitutes work for burrata?
Fresh mozzarella or ricotta offer creamy textures if burrata is unavailable.