This Beet and Burrata Salad feels like the kind of dish I bring out when I want something simple yet elegant. I love how the earthy sweetness of the beets pairs so beautifully with creamy burrata, toasted pine nuts, and a sweet-tangy balsamic dressing. The colors alone make this salad feel special, but the flavors are what keep me coming back to it again and again.
Why You’ll Love This Recipe
I love this recipe for how effortlessly impressive it is. The beets add natural sweetness, the burrata brings irresistible creaminess, and the toasted pine nuts give me the crunch I crave in a good salad. I also appreciate how easy it is to prep the components ahead of time, which makes assembly a breeze when I’m cooking for guests or busy weeknights. It feels fancy without being fussy, and I can adapt it to whatever ingredients I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Balsamic dressing:
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons honey
Salad ingredients:
1.5 lbs red and golden beets, cooked, peeled, diced
8 oz burrata cheese
⅓ cup toasted pine nuts
Fresh basil leaves
Salt and black pepper
Directions
I start by preparing the balsamic dressing. I combine the balsamic vinegar, olive oil, and honey in a small jar, then whisk until the mixture becomes smooth and glossy.
I cook the red and golden beets separately—either by boiling them for 45–60 minutes until tender or roasting them wrapped in foil at 400°F for about an hour. Once cooled, I peel and dice them.
I arrange the red and golden beets on a serving platter, keeping them separate so their colors stay vibrant.
I place the burrata in the center of the platter, letting its creamy texture anchor the dish.
I scatter fresh basil leaves around the salad, nestling them among the beets.
I sprinkle the toasted pine nuts over the top.
I finish the salad with a generous drizzle of the balsamic dressing, followed by salt and freshly ground pepper.
Servings And Timing
This recipe serves about 4 people as a side dish.
I usually need around 1 hour and 15 minutes total—most of that time is just cooking the beets. If I roast them, it takes closer to 1 hour; boiling takes about the same. Assembly takes only 10 minutes.
Variations
I like adding orange segments or a touch of zest when I want citrus brightness. When I’m craving a leafy base, I serve the salad over arugula for peppery depth. If burrata isn’t available, I substitute fresh mozzarella or even creamy goat cheese for a tangier twist. Different nuts like walnuts or pecans also work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to two days. I keep the dressing separate when possible so the beets don’t become soggy. This dish isn’t one I reheat; I simply enjoy it cold or at room temperature.
FAQs
Can I use pre-cooked or canned beets?
I can absolutely use pre-cooked or canned beets to save time. I just make sure to drain and pat them dry before assembling the salad.
How do I prevent the beet colors from bleeding?
I cook and store red and golden beets separately, and I pat them dry before adding them to the platter to keep their colors clean and bright.
What can I use instead of burrata?
Fresh mozzarella works wonderfully, and goat cheese adds a lovely tang if I want a sharper flavor.
Can I prepare this salad in advance?
I prepare the beets, pine nuts, and dressing up to three days ahead. I assemble the salad just before serving so it stays fresh.
What nuts work well besides pine nuts?
Toasted walnuts, pecans, or slivered almonds all make great substitutions and add their own unique crunch.
Conclusion
This Beet and Burrata Salad is one of my favorite ways to turn simple ingredients into something truly memorable. The mix of sweetness, creaminess, crunch, and tang makes it feel vibrant and satisfying every time I make it. Whether I serve it for guests or enjoy it with a quiet dinner at home, it never fails to impress. I love making it, I love serving it, and I love how customizable it is—no matter how I tweak it, it always shines.
This Beet and Burrata Salad is a simple yet elegant dish featuring earthy beets, creamy burrata, toasted pine nuts, and a sweet-tangy balsamic dressing. Perfect for entertaining or weeknight dinners, it’s colorful, customizable, and packed with flavor.
Total Time:1 hour 15 minutes
Yield:4 servings
Ingredients
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons honey
1.5 lbs red and golden beets, cooked, peeled, diced
8 oz burrata cheese
⅓ cup toasted pine nuts
Fresh basil leaves
Salt and black pepper, to taste
Instructions
In a small jar or bowl, whisk together balsamic vinegar, olive oil, and honey until smooth and glossy to make the dressing.
Cook red and golden beets separately by boiling for 45–60 minutes or roasting at 400°F for about 1 hour. Let cool, then peel and dice.
Arrange red and golden beets separately on a serving platter to preserve color contrast.
Place burrata in the center of the platter.
Scatter fresh basil leaves among the beets.
Sprinkle toasted pine nuts over the salad.
Drizzle with balsamic dressing and season with salt and black pepper to taste.
Notes
Use pre-cooked or canned beets for quicker prep—just drain and pat dry.
Cook and store beets separately to prevent color bleeding.
Fresh mozzarella or goat cheese can substitute for burrata.
Toasted walnuts, pecans, or almonds work as alternatives to pine nuts.
Assemble salad just before serving for best texture and presentation.
