Beet & Burrata Salad with Pine Nuts & Balsamic Bliss
A vibrant and refreshing salad combining roasted beets, creamy burrata, and crunchy toasted pine nuts drizzled with a sweet and tangy balsamic glaze.
Servings: 4 servings
Calories: 210kcal
Ingredients
For the salad
- 2 large golden beets, peeled & cubed Adds a sweet flavor contrasting with red beets.
- 2 large red beets, peeled & cubed Earthy and rich, these are the star of the salad.
- 1 ball fresh burrata Luxurious and creamy.
- 2 tbsp extra virgin olive oil Enhances richness and aroma.
- 1/4 tsp salt Enhances natural flavors.
- cracked black pepper Adds subtle heat.
- 3 tbsp toasted pine nuts Provides a crunchy texture.
- 1 handful fresh basil leaves Adds brightness.
- 3 tbsp balsamic vinegar Provides tangy sweetness.
- 1 tbsp honey Balances the acidity.
- fresh thyme sprigs (optional) Adds an herbal note.
- 1 pinch sea salt Brings flavors together.
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Toss cubed red and golden beets separately with olive oil, salt, and cracked black pepper.
- Spread the beets on a baking sheet in a single layer.
Cooking
- Roast the beets in the preheated oven for about 25–30 minutes until fork-tender.
- Let them cool slightly before serving.
- In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until it reduces by half and thickens.
Assembly
- Combine both varieties of roasted beets on a large shallow plate with burrata in the center.
- Scatter toasted pine nuts and fresh basil leaves over the salad.
- Drizzle with the balsamic glaze and olive oil.
Serving
- Serve immediately, ideally slightly warm or at room temperature.
Notes
Roasting beets in aluminum foil can enhance their sweetness. Handle burrata gently and add right before serving. Toast pine nuts over low heat to avoid burning.