Beet and Burrata Pine Nuts Salad (Print-Friendly Version)
Vibrant beets, creamy burrata, and toasted pine nuts drizzled with honey-balsamic for bright flavors.
# Ingredients:
→ Balsamic Dressing
01 -
60 ml balsamic vinegar
02 -
60 ml extra virgin olive oil
03 -
30 ml honey, or more to taste
→ Salad
04 -
680 g red beets, cooked, peeled, diced
05 -
680 g golden beets, cooked, peeled, diced
06 -
225 g Burrata cheese
07 -
45 g pine nuts, toasted
08 -
Fresh basil leaves
09 -
Fine sea salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
Combine balsamic vinegar, extra virgin olive oil, and honey in a small jar. Whisk vigorously until emulsified. Adjust sweetness by adding additional honey, if desired.
02 -
Place diced cooked red beets into individual serving bowls or on a large platter. Arrange diced golden beets around them for visual contrast.
03 -
Distribute Burrata cheese evenly over the beets. Add fresh basil leaves to the salad for aroma and garnish.
04 -
Sprinkle toasted pine nuts over the salad. Drizzle with the prepared balsamic dressing. Season generously with fine sea salt and freshly ground black pepper.
# Notes & Tips:
01 -
For the most vibrant presentation, cook red and golden beets separately to avoid color bleeding.
02 -
Beets can be roasted or boiled up to three days ahead for expedited assembly.
03 -
Marinated or pickled beets are suitable substitutes for cooked beets in this dish.