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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Boiling or Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
