Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing Recipe
This vibrant Beet and Burrata Salad combines the earthy sweetness of red and golden beets with creamy Burrata cheese, toasted pine nuts, and a luscious honey-balsamic dressing. Perfect as a fresh, flavorful appetizer or side dish, this salad balances textures and flavors beautifully with a hint of fresh basil and seasoning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Balsamic Dressing
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons honey (or more, to taste)
Salad Ingredients
- 1.5 lb red and golden beets, cooked, peeled, diced into small cubes (cook golden and red beets separately)
- 8 oz Burrata cheese
- ⅓ cup pine nuts, toasted
- Fresh basil leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Balsamic Dressing: Combine the balsamic vinegar, extra virgin olive oil, and honey in a small mason jar. Whisk with a fork until fully emulsified. Adjust the honey to your preferred sweetness if desired.
- Cook the Beets: Pre-cook the red and golden beets 1 to 3 days in advance, boiling or roasting them separately to prevent color bleeding. Peel and dice into small cubes.
- Arrange the Salad: For a beautiful presentation, arrange the salad in individual bowls or on a large, flat, high-sided platter. Place the diced red beets in the center and surround them with the golden beet cubes.
- Add Burrata and Basil: Place the Burrata cheese atop the beets. Scatter fresh basil leaves around the beets and cheese for a fresh aroma and color contrast.
- Top with Pine Nuts: Sprinkle toasted pine nuts evenly over the salad to add crunch and a nutty flavor.
- Dress and Season: Drizzle the honey-balsamic dressing over the salad, then season with salt and freshly ground black pepper to taste. Serve immediately.
Notes
- What kind of beets to use? You can use cooked, marinated, or pickled beets. If using red and golden beets together, always cook them separately to avoid color transfer.
- How to roast raw beets: Preheat the oven to 400°F. Wash beets, wrap each in foil, and roast for about 45-60 minutes until tender. Let cool before peeling and dicing.
- How to boil raw beets: Place unpeeled beets in a pot of water, bring to a boil, and simmer for 30-45 minutes until tender. Cool and peel before dicing.
- How to toast pine nuts in the oven: Spread pine nuts in a single layer on a parchment-lined baking sheet. Roast in a preheated 350°F oven for 5 minutes, watching carefully to prevent burning. Remove promptly once golden and fragrant.
Keywords: beet salad, burrata, honey balsamic dressing, pine nuts, vegetarian salad, easy salad recipe, Italian salad, fresh basil