Beet & Burrata Salad with Pine Nuts
A restaurant-style Mediterranean salad that combines sweet roasted beets, creamy burrata cheese, crunchy pine nuts, and a light vinaigrette. It’s elegant but surprisingly simple to prepare.
Ingredients
Salad
3 medium beets, roasted or boiled, peeled and sliced
1 large burrata cheese ball
2 cups arugula or mixed greens
3 tbsp pine nuts, toasted
1 tbsp fresh basil, chopped
Salt & black pepper to taste
Dressing
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar (or balsamic glaze)
1 tsp honey
1 tsp Dijon mustard
½ tsp lemon zest
Instructions
1. Roast the Beets
Preheat oven to 200°C (400°F).
Wrap beets in foil with a drizzle of olive oil.
Roast 35–45 minutes until tender.
Let cool, peel, and slice.
(You can also boil them for about 25–30 minutes.)
2. Toast the Pine Nuts
Place pine nuts in a dry pan over medium heat.
Stir for 2–3 minutes until lightly golden.
3. Make the Dressing
Whisk together:
olive oil
balsamic vinegar
honey
Dijon mustard
lemon zest
Season with salt and pepper.
4. Assemble the Salad
Spread arugula on a serving plate.
Arrange sliced beets on top.
Place burrata in the center.
Sprinkle toasted pine nuts and basil.
Drizzle dressing over everything.
Serving Tips
Cut the burrata just before serving so the creamy center flows.
Add orange segments or pomegranate seeds for extra freshness.
Serve with crusty bread or sourdough.
Nutritional Information
Calories:~420 kcal
Protein:~12 g
Carbohydrates:~20 g
Fiber:~5 g
Fat:~32 g
Saturated Fat:~11 g
Sugar:~12 g
Sodium:~280 mg