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Beet & Burrata Salad

A stunning and vibrant salad featuring roasted beets, creamy burrata, toasted pine nuts, and a sweet-tangy balsamic drizzle.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Salad
Cuisine: Mediterranean
Keyword: Balsamic, Beet Salad, Burrata, Healthy Recipes, Pine Nuts
Servings: 4 servings
Calories: 250kcal

Ingredients

Salad Ingredients

  • 2 large golden beets (peeled & cubed)
  • 2 large red beets (peeled & cubed)
  • 1 ball fresh burrata creamy and luscious
  • 2 tbsp extra virgin olive oil fragrant and fruity
  • 1/4 tsp salt to enhance flavors
  • Cracked black pepper for a touch of heat
  • 3 tbsp toasted pine nuts crunchy and nutty
  • 1 handful fresh basil leaves aromatic and vibrant
  • Fresh thyme sprigs optional, for added fragrance

Balsamic Glaze Ingredients

  • 3 tbsp balsamic vinegar tangy and rich
  • 1 tbsp honey sweetness to balance flavors
  • 1 pinch sea salt to elevate the dish

Instructions

Roasting the Beets

  • Preheat your oven to 200°C (400°F). Toss the cubed red and golden beets in olive oil, salt, and cracked black pepper until well-coated. Spread them evenly on a baking tray and roast for 25–30 minutes, or until fork-tender. Allow them to cool slightly.

Preparing the Balsamic Glaze

  • In a small saucepan, combine balsamic vinegar and honey. Simmer gently, stirring frequently until it reduces by half and thickens to a syrupy consistency. Stir in a pinch of sea salt and set aside to cool.

Assembling the Salad

  • On a large plate, combine the roasted beets. Spoon the creamy burrata into the center, allowing its softness to nestle into the salad.

Finishing Touches

  • Sprinkle toasted pine nuts and fresh basil leaves over the salad. Drizzle with balsamic reduction and additional olive oil. Add fresh thyme if using.

Serving

  • Serve immediately while slightly warm or at room temperature. Pair with toasted sourdough or crispy focaccia.

Notes

Roasting times may vary depending on beet cube size; check for tenderness closer to 25 minutes. You can roast the beets a day ahead and assemble the salad before serving. Experiment with different nuts or greens for flavor variations.