Beet and Burrata Salad with Pine Nuts

A vibrant and flavorful salad combining roasted beets, creamy burrata, and crunchy toasted pine nuts, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course, Salad

Cuisine Italian

Servings servings

Calories 250 kcal

Equipment

oven
baking sheet
Skillet
mixing bowl

Ingredients

Main Ingredients

3 medium beets roasted and sliced
8 oz burrata cheese Can be substituted with fresh mozzarella or feta.
¼ cup pine nuts toasted
2 cups arugula or mixed greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
to taste salt
to taste pepper

Instructions

Preparation

Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are fork-tender. Allow them to cool before peeling and slicing them into rounds.
In a dry skillet, toast the pine nuts over medium heat. Stir frequently until golden brown and fragrant (about 5 minutes). Keep an eye on them to prevent burning.
In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper.

Assembly

On a large platter, arrange the arugula or mixed greens. Top with the sliced roasted beets and spoonfuls of creamy burrata cheese.
Scatter the toasted pine nuts over the salad and drizzle dressing generously.
Season with additional salt and pepper if desired, and serve immediately.

Notes

This dish is best enjoyed fresh; however, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Store dressing separately to avoid sogginess.

Nutrition

Serving: 1servingCalories: 250kcal

Keyword Beet and Burrata Salad, Burrata Cheese, Italian cuisine, Pine Nuts, roasted beets, salad recipe

Tried this recipe?Let us know how it was!