Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing is vibrant, healthy, meatless, vegetarian, and gluten-free! You can use oven-roasted, boiled, marinated, or pickled beets.

Beet and Burrata Salad

This salad combines the weightier of both worlds: healthy, nutrient-dense ingredients succulent flavors! The recipe uses just a few ingredients: beets, burrata cheese, pine nuts, and fresh basil.  The simple balsamic dressing combines uneaten virgin olive oil with high-quality balsamic vinegar and honey.

When are beets in season?

You can make this salad year-round since beets are usually misogynist all year long. But do alimony in mind that the beets are at their weightier between June and November - that's when they are in season, and that's when you are most likely to find multi-colored beets. I used golden beets and red beets in this recipe, which created a nice presentation! Use any verisimilitude of the beets you can find.

The Ingredients

• Beets are highly nutritious root vegetables. They contain many essential vitamins, including Folate, C, and B6. They are moreover a unconfined source of potassium, copper, manganese, magnesium, and iron.

• Burrata cheese is a cow's milk cheese combining Mozzarella cheese and cream. The outer shell of the burrata is Mozzarella cheese (solid soft cheese), while the inside is filled with creamy, soft part-way (basically, fresh cream). It has a rich, velvety flavor. Burrata cheese is usually ball-shaped, similar to fresh, ball-shaped Mozzarella cheese.

• Pine nuts. Toast pine nuts in the oven at 350 F for 5 minutes until golden. Watch them at all times - they shrivel quickly!

• Fresh basil leaves add savor and a nice presentation.

• Salad dressing ingredients include uneaten virgin olive oil, balsamic vinegar, and honey. You can use either maple syrup or honey. Combine all the dressing ingredients in a mason jar and whisk with the fork (or tropical the jar with the lid and shake it vigorously to tousle the flavors).

What cheese can you use instead of Burrata?

Because Burrata cheese is pretty much Mozzarella cheese cream, you can safely use fresh Mozzarella cheese as a substitute. Use small Mozzarella cheese "pearls" or soft, larger balls of Mozzarella cheese. Buffalo mozzarella is a nice choice, too.

Substitutions and variations

• Add your favorite greens: spinach, arugula, mixed greens, garden greens, or lettuce.

• Nuts. Dress up the beet and burrata salad with your favorite nuts: pecans, walnuts, cashews, or almonds. If using raw nuts, toast them transiently in the oven to make them crunchy. You can moreover purchase roasted nuts or use sweet nuts.

• Add seeds. Add toasted sunflower seeds or pumpkin seeds.

• Dried fruit pairs uncommonly well with beets. Add zestless cranberries, zestless figs, blueberries, or cherries.

Tips for Success

• Pre-cook the beets. Swash or roast the beets up to 3 days in advance. Alimony cooked beets refrigerated in an snapped container (or in a plastic bag).

• Don't add the nuts and salad dressing until right surpassing serving to alimony the salad fresh and to prevent the nuts from getting soggy.

• I recommend arranging the salad in individual bowls. Or in a large high-sided plate or platter.

Storage Tips

• It's weightier to serve beet and burrata salad immediately, so I recommend making just unbearable so you have no leftovers.

• If you have leftovers, the salad can be refrigerated for 2 days. It's weightier to refrigerate the salad and the dressing separately.

Other beet salads you might like

• Beet Salad with Spinach, Mandarin Oranges, Pine Nuts, and Feta Cheese

• Simple Beet Salad with Goat Cheese and Spinach

• Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese

• Beet and Apple Salad with Honey-Lemon Mustard Dressing

• Beet and Mozzarella Salad with Arugula and Balsamic Dressing