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Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

A vibrant and healthy Beet and Burrata Salad with Pine Nuts and Balsamic Dressing that is vegetarian and gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American, Mediterranean
Servings 4 people
Calories 456 kcal

Equipment

  • Mason jar
  • Foil
  • baking sheet
  • saucepan

Ingredients
  

Balsamic Dressing

  • 0.25 cup balsamic vinegar
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons honey or more, to taste

Salad ingredients

  • 1.5 lb cooked red and golden beets peeled, diced into small cubes
  • 8 oz Burrata cheese cut into pieces
  • 0.33 cup pine nuts toasted
  • 1 bunch fresh basil leaves
  • salt to taste
  • freshly ground black pepper to taste

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

  • Pre-cook the beets 1 to 3 days in advance. Cook golden beets separately from red beets.
  • Arrange the salad in individual bowls or on a large, flat plate. Add diced cooked red beets and golden beets in separate sections.
  • Add Burrata cheese on top and fresh basil around the beets. Top with toasted pine nuts.
  • Drizzle with the balsamic dressing and season with salt and freshly ground black pepper.

Notes

Serve immediately for best results. Refrigerate leftovers separately for up to 2 days.

Nutrition

Serving: 1servingCalories: 456kcalCarbohydrates: 29gProtein: 14gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 137mgPotassium: 643mgFiber: 5gSugar: 23gVitamin A: 456IUVitamin C: 8mgCalcium: 335mgIron: 2mg
Keyword Balsamic Dressing, Beet and Burrata Salad, Gluten-Free, Healthy, Pine Nuts, Vegetarian
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