Description
Beet and Burrata Salad with Pine Nuts and Balsamic is a vibrant, flavor-packed dish that harmonizes earthy beets, creamy burrata, and crunchy pine nuts, all drizzled with a sweet balsamic glaze. This salad is not just a feast for the eyes; it bursts with textures and tastes that make it perfect for summer picnics or elegant dinner parties. With minimal prep time and maximum flavor, it’s sure to impress your guests while being easy to prepare.
Ingredients
Scale
- 4 medium beets (about 500g)
- 150g burrata cheese
- 50g raw pine nuts
- 60ml aged balsamic vinegar
- 30ml extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until fork-tender. Let cool before peeling.
- In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown. Stir frequently to prevent burning.
- Whisk together balsamic vinegar and olive oil in a small bowl; season with salt and pepper.
- Once the beets have cooled, peel and slice them into rounds. Arrange on a platter.
- Tear the burrata over the beets, sprinkle with toasted pine nuts, and drizzle with the balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: approximately 200g
- Calories: 350
- Sugar: 9g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg