When you want a salad that’s as stunning on the plate as it is satisfying on the palate, this Beet & Burrata Salad with Pine Nuts checks every box. Earthy roasted beets, creamy burrata, toasted pine nuts, and a honey balsamic drizzle come together in a harmony of textures and flavors.
It’s perfect for dinner parties, brunches, or a fancy no-fuss lunch. With minimal prep and maximum elegance, this salad makes you feel like a pro chef without breaking a sweat.
Why I Love This Recipe
This salad blends earthiness (beets), creaminess (burrata), sweet tang (honey balsamic dressing), and crunch (pine nuts) in each bite. It looks gorgeous served on a platter and is incredibly adaptable—add greens, citrus, or swap nuts to match your mood.
Whether you’re pairing it with pasta, poultry, or enjoying it on its own, this dish is a celebration of fresh, simple ingredients.
Ingredients
- 4 medium beets, cooked and sliced
- 1 burrata cheese ball
- ¼ cup pine nuts, toasted
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Swaps and Notes
- Beets: Use golden beets for color variety or vacuum-packed pre-cooked beets to save time.
- Cheese Swap: Can’t find burrata? Try fresh mozzarella or whipped ricotta.
- Nut Options: Walnuts or slivered almonds work if pine nuts aren’t available.
- Add Greens: Arugula or spinach makes this heartier without overpowering the flavors.
How to Make Beet & Burrata Salad with Pine Nuts
1. Make the Dressing
- In a small bowl, whisk together:
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- Salt and pepper, to taste
- Set aside to let the flavors meld.
2. Assemble the Salad
- On a serving platter, arrange sliced cooked beets in a single layer or overlapping pattern.
- Tear or scoop the burrata over the top of the beets.
- Drizzle generously with the balsamic honey dressing.
3. Finish and Garnish
- Sprinkle with toasted pine nuts for crunch.
- Add a handful of fresh basil leaves for color and brightness.
- Optional: a light sprinkle of flaky sea salt just before serving.
Tips for Success
- Cook beets ahead of time—they’re even better cold and slightly marinated.
- Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden.
- Serve immediately to enjoy the contrast between creamy cheese and cool, firm beets.
- Plate it like a composed salad for elegance or toss lightly for a rustic vibe.
Serving Suggestions & Pairings
This salad shines as an appetizer or light entrée, but it also plays beautifully alongside:
- A crisp drink like Blueberry Lemonade
- A protein-packed pairing like Tangy Chicken Salad
- A cozy main such as Instant Pot Lasagna
- A family-style meal with Chicken Enchiladas
- A sweet finale with Pumpkin Spice Muffins
Storage and Leftover Tips
- Fridge: Best served fresh, but leftovers keep for 1 day in an airtight container.
- Avoid Freezing: The texture of burrata and beets doesn’t hold up when frozen.
- Make Ahead Tip: Cook beets and toast pine nuts ahead of time. Assemble just before serving.
More Recipes You’ll Love
If you love bright, fresh dishes with bold flavor, try these next:
- A Light Tangy Chicken Salad (No Mayo)
- Blueberry Lemonade
- Pumpkin Spice Muffins
- Chicken Enchiladas
- Instant Pot Lasagna
Final Thoughts
This Beet & Burrata Salad with Pine Nuts is a vibrant, satisfying celebration of simple ingredients done right. It’s the kind of dish that elevates your table, whether you’re hosting brunch, serving starters, or just treating yourself to something fresh and beautiful.
Tried it? Tag @ChefManiac with your version—and don’t forget to follow for more bright, modern dishes made with love and flavor.
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