Beet & Burrata Salad with Pine Nuts & Balsamic Bliss
A vibrant and flavorful salad combining roasted beets, creamy burrata, crunchy pine nuts, and a tangy balsamic glaze, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
Roasted Beets
- 2 large golden beets, peeled & cubed Adds a beautiful golden hue and sweet flavor.
- 2 large red beets, peeled & cubed Classic color, lending earthy sweetness.
- 2 tbsp extra virgin olive oil Enhances flavor.
- 1/4 tsp salt Essential for flavor.
- Cracked black pepper Adds spice.
Salad Assembly
- 1 ball fresh burrata Creamy cheese to pair with beets.
- 3 tbsp toasted pine nuts For crunch and flavor.
- handful fresh basil leaves Perfect for garnish.
Balsamic Glaze
- 3 tbsp balsamic vinegar Sweet and tangy glaze.
- 1 tbsp honey Natural sweetness.
- pinch sea salt Enhances flavors of the glaze.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Toss cubed red and golden beets separately in bowls with olive oil, salt, and cracked black pepper, then spread them on baking sheets.
Roasting Beets
- Roast beets in the preheated oven for 25–30 minutes or until fork-tender. Let cool slightly after roasting.
Making Balsamic Glaze
- In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until reduced by half into a syrupy glaze. Stir in a pinch of salt and allow to cool.
Assembling Salad
- On a large shallow plate, combine both types of roasted beets. Place the burrata in the center.
- Scatter toasted pine nuts and fresh basil over the salad, drizzle with balsamic glaze, and add a touch of olive oil. Optionally sprinkle with fresh thyme.
Serving
- Serve slightly warm or at room temperature, and enjoy!
Notes
Wrap beets in foil before roasting for enhanced sweetness. Let burrata come to room temperature for best flavor. Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Make balsamic glaze in advance for convenience.