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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium beets, roasted and sliced Roast in advance and allow to cool for easy slicing.
  • 8 oz burrata cheese Can be substituted with fresh mozzarella or feta.
  • 1/4 cup pine nuts, toasted Toast in a dry skillet or low oven.
  • 2 cups arugula or mixed greens
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste salt and pepper

Method
 

Preparation
  1. 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.
  2. 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.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper.
Assembly
  1. On a large platter, arrange the arugula or mixed greens. Top with the sliced roasted beets and spoonfuls of creamy burrata cheese.
  2. Scatter the toasted pine nuts over the salad and drizzle dressing generously.
  3. 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.