Description
Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is a delightful fusion of flavors that will elevate your dining experience. The earthy sweetness of roasted beets pairs beautifully with the creamy burrata, while the toasted pine nuts add a satisfying crunch. Drizzled with a tangy balsamic dressing, this vibrant salad is perfect for any occasion—from casual brunches to elegant dinner parties. Impress your guests with this fresh and colorful dish that captures the essence of summer on your plate.
Ingredients
Scale
- 4 medium beets, washed
- 8 oz burrata cheese
- ¼ cup pine nuts
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- ¼ cup fresh herbs (basil or mint), torn
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender.
- In a small bowl, whisk together balsamic vinegar and olive oil; season with salt and pepper.
- While the beets roast, toast the pine nuts in a skillet over medium heat for about 3-5 minutes until golden brown.
- Once cooled, peel the roasted beets and slice them into wedges. Arrange on a serving platter with torn burrata cheese.
- Drizzle with balsamic dressing, top with toasted pine nuts, and sprinkle fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad/Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 290
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg