🖋️ Written by Emma
Why Make This Recipe
Beet and Burrata Salad with Pine Nuts is a dish that makes you feel fancy without a lot of fuss. Its vibrant colors and mix of flavors make it perfect for any occasion, whether it’s a lunch with friends or a dinner party. The sweet roasted beets pair beautifully with creamy burrata, while toasted pine nuts add a delightful crunch. Plus, it’s easy to make and packed with nutrients, so you can enjoy something delicious and healthy.
How to Make Beet and Burrata Salad with Pine Nuts
Ingredients
- 3 medium beets (red, golden, or both), scrubbed and trimmed
- 1 tbsp olive oil
- Pinch of kosher salt
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata (or 2 smaller ones — more cheese, more joy)
- ¼ cup pine nuts, lightly toasted
- ¼ red onion, thinly sliced (optional, but adds a nice bite)
- Flaky salt + freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (store-bought is fine, or reduce balsamic vinegar with a little honey)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp lemon juice or red wine vinegar
Directions
Step 1: Roast Those Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45–60 minutes, depending on size, until a knife slides in easily. Let them cool enough to handle, then rub off the skins (use a paper towel and avoid wearing white). Slice into wedges or rounds. Toss with olive oil and a pinch of salt. They’re sweet, earthy, and totally transformed.
Step 2: Toast the Pine Nuts
While the beets are cooling, toast the pine nuts in a dry skillet over medium-low heat. Stir frequently and don’t walk away — they go from golden to burnt faster than your last situationship. Once fragrant and toasty, remove from heat and set aside.
Step 3: Make the Dressing
Whisk together olive oil, balsamic glaze, Dijon, honey (or maple), and lemon juice in a small bowl. Add salt and pepper to taste. It should be tangy-sweet with a little bite — like the salad’s signature attitude.
Step 4: Assemble Like an Artist
Spread the greens on a platter or individual plates. Arrange the beet slices over the top. Gently tear the burrata and place it in the center (or scatter smaller pieces). Sprinkle on the toasted pine nuts and thin red onion slices. Drizzle everything with your gorgeous dressing. Add flaky salt and black pepper like you’re seasoning a work of art. Take a moment to admire your masterpiece.
How to Serve Beet and Burrata Salad with Pine Nuts
Serve this salad as a stunning appetizer or a light main course. It pairs well with crusty bread and a glass of white wine. You can also serve it alongside grilled chicken or fish for a complete meal.
How to Store Beet and Burrata Salad with Pine Nuts
If you have leftovers, store the salad components separately. Keep the beets, greens, and burrata in airtight containers in the refrigerator for up to three days. Assemble the salad fresh when you’re ready to enjoy it again. The dressing can also be stored in the fridge for about a week.
Tips to Make Beet and Burrata Salad with Pine Nuts
- For extra flavor, try marinating the beets in balsamic vinegar before roasting.
- Use different types of nuts like walnuts or pecans if you can’t find pine nuts.
- Make it ahead of time by roasting the beets and preparing the dressing earlier in the day.
Variation
For a variation, add sliced avocado for creaminess and healthy fats or swap out the arugula for spinach for a milder flavor. You can also add other toppings like fresh herbs or fruits for extra variety.
FAQs
Q1: Can I use canned beets instead of fresh beets?
Yes, canned beets are a quick alternative, but they may lack the earthy sweetness of roasted beets.
Q2: What can I substitute for burrata?
You can use fresh mozzarella or goat cheese if you can’t find burrata.
Q3: Is this salad vegan?
No, this salad contains dairy from the burrata. For a vegan version, substitute burrata with a dairy-free cheese or avocado.
Beet and Burrata Salad with Pine Nuts
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, until tender. Cool, peel, and slice. Toss with olive oil and a pinch of salt.
- Toast pine nuts in a dry skillet over medium-low heat, stirring often until golden. Remove from heat and set aside.
- Whisk together 2 tbsp olive oil, balsamic glaze, Dijon mustard, honey, and lemon juice. Season with salt and pepper.
- On a platter or plates, layer greens, beet slices, and torn burrata. Top with pine nuts and red onion. Drizzle with dressing and finish with flaky salt and cracked pepper.
