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Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing
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This beet and burrata salad is a vibrant, eye-catching dish that’s shockingly easy to prepare. With roasted beets, creamy burrata, peppery greens, toasted nuts, and a tangy balsamic drizzle, it’s a feast for the senses.

Ingredients

Scale
  • 4 medium beets (mix of red and golden)
  • 1 tablespoon olive oil (for roasting)
  • Salt and freshly ground black pepper (to taste)
  • 1 large ball (8 ounces) fresh burrata cheese
  • 5 ounces baby arugula or mixed greens
  • 1/4 cup pistachios or walnuts, roughly chopped
  • 2 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon balsamic vinegar or balsamic glaze
  • 1 teaspoon honey or maple syrup (optional)
  • Flaky sea salt (for finishing)
  • Fresh basil or mint leaves (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash beets, trim ends, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast 45-60 minutes until tender.
  2. Let beets cool in foil. Once manageable, rub skins off with a paper towel and slice into desired shapes.
  3. In a small bowl, whisk extra virgin olive oil, balsamic vinegar (or glaze), and honey/maple syrup. Season with salt and pepper and whisk until emulsified.
  4. Arrange arugula or mixed greens on a serving platter. Scatter beet slices over greens.
  5. Place burrata ball in the center and gently tear open just before serving.
  6. Drizzle dressing over salad, sprinkle chopped nuts, garnish with herbs if using, and finish with flaky sea salt.
  7. Serve immediately and enjoy!

Notes

Roast the beets ahead of time to make this salad even faster. Let the burrata sit at room temperature for 20–30 minutes before serving for the best texture.

Nutrition

Keywords: beet salad, burrata, roasted beets, healthy salad, arugula, vegetarian

Find it online: https://kierasrecipes.com/beet-burrata-salad-recipe/