Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is vibrant, healthy, meatless, vegetarian, and gluten-free!

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American, Mediterranean

Servings people

Calories 456 kcal

Equipment

small mason jar
fork
large saucepan
baking sheet
parchment paper

Ingredients

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
8 oz Burrata cheese
⅓ cup pine nuts toasted
fresh basil leaves
salt
freshly ground black pepper

Instructions

Salad Dressing

Combine balsamic vinegar, olive oil, and honey in a small mason jar. Whisk with the fork until emulsified. Add more honey if you like a sweeter dressing.

Salad assembly

This recipe uses cooked beets. I highly recommend pre-cooking the beets 1 to 3 days in advance. Cook golden beets separately from red beets to avoid coloring each other.
Arrange the salad in individual bowls or on a large platter. Add diced cooked red beets and golden beets alternately. Place Burrata cheese on top, add fresh basil, and sprinkle with toasted pine nuts.
Drizzle with the balsamic dressing and season with salt and freshly ground black pepper.

Notes

Use cooked, marinated, or pickled beets. If using multi-colored beets, cook them separately.

Nutrition

Serving: 1saladCalories: 456kcalCarbohydrates: 29gProtein: 14gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 137mgPotassium: 643mgFiber: 5gSugar: 23gVitamin A: 456IUVitamin C: 8mgCalcium: 335mgIron: 2mg

Keyword beet and burrata salad, gluten-free, Healthy, Vegetarian

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