Beet and Burrata Salad with Pine Nuts and Honey-Balsamic Dressing
Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is vibrant, healthy, meatless, vegetarian, and gluten-free! You can use oven-roasted, boiled, marinated, or pickled beets.
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. See the notes below on how to boil the beets on the stovetop or roast them in the oven. Note: cook golden beets separately from red beets so they don't color one another.
I prefer to arrange the salad in individual bowls for presentation purposes. Or on a large, flat, high-sided plate or platter. It's especially essential for a beet salad as beets tend to color everything they touch.
Add diced cooked red beets to individual salad bowls or a large platter. Add diced cooked golden bees around them. Add Burrata cheese on top. Add fresh basil around the beets. Top with toasted pine nuts.
Drizzle with the balsamic dressing. Season with salt and freshly ground black pepper.
Notes
What kind of beets to use?
Use cooked beets, marinated beets, or pickled beets.
If using multi-colored beets (red and golden) as in this recipe, cook them separately so they don't color one another.
How to roast raw beets in the oven
Preheat the oven to 400 F.
Wash beets well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Wrap each beet in a piece of foil airtight and arrange the beets on the foil-lined rimmed baking sheet.
Roast in the preheated oven at 400 F for 1 hour or until the beets are soft when pierced with a fork.
Remove from oven, unwrap carefully, and let them cool, and only then peel.
How to boil raw beets
Wash beets really well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Place raw beets in a large saucepan and cover with water. Bring to a boil.
Once the water starts to boil, boil the beets for 20-30 minutes or more, depending on the thickness and the size of your beets.
The beets are done when they can be easily pierced with a fork. Remove from heat.
Carefully remove the beets from the pot of hot water using a large fork or tongs.
Let them cool before you peel them.
How to toast pine nuts in the oven
Spread the pine nuts in one layer over the parchment paper-lined baking sheet.
Roast for 5 minutes in the preheated oven at 350 F.
Note: pine nuts get burned really quickly. Watch them closely and remove them promptly from the oven.