Beet and Burrata Salad with Pine Nuts and Balsamic
Beet and Burrata Salad with Pine Nuts and Balsamic is a vibrant dish that beautifully combines the sweet earthiness of roasted beets with the creamy richness of burrata cheese. Topped with crunchy toasted pine nuts and a tangy balsamic reduction, this salad is perfect for summer gatherings or as a light lunch. Each bite offers a delightful explosion of flavor, making it an unforgettable addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 150g burrata cheese
- 30g pine nuts
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Fresh herbs (basil or mint) for garnish
Instructions
- 1. Preheat the oven to 400°F (200°C). Wash the beets, wrap them in foil, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Place on a baking sheet.
- 2. Roast beets for 45-60 minutes until tender. Let cool slightly before peeling and slicing into rounds.
- 3. In a dry skillet over medium heat, toast pine nuts until golden brown. Set aside.
- 4. On a serving plate, layer sliced beets and tear burrata over them. Drizzle with balsamic vinegar and remaining olive oil.
- 5. Sprinkle toasted pine nuts and fresh herbs on top. Serve immediately.
Nutrition
- Serving Size: 1 salad serving (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added flavor, consider including citrus segments or swapping pine nuts for walnuts. - Store leftovers in an airtight container for up to three days but keep components separate to maintain freshness.