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Beet and Burrata Salad with Pine Nuts

Beet and Burrata Salad with Pine Nuts: A Flavorful Upgrade

This Beet and Burrata Salad with Pine Nuts is a vibrant appetizer packed with healthy fats and rich flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 medium Beets Consider using pre-cooked vacuum-sealed beets for convenience.
  • 4 cups Baby Arugula or Mixed Greens Feel free to swap with spinach or kale for variety.
  • 8 ounces Burrata Substitute with goat cheese or feta if preferred.
  • 1 small Red Onion Brings sharp contrast; omit if you prefer a milder taste.
For the Crunch
  • 1/4 cup Pine Nuts Toast them carefully to enhance flavor.
For the Dressing
  • 1/4 cup Olive Oil Use high-quality oil for richness.
  • 2 tablespoons Balsamic Glaze Store-bought or homemade.
  • 1 teaspoon Dijon Mustard Helps to emulsify the dressing.
  • 1 tablespoon Honey or Maple Syrup Adjust based on your preference.
  • 1 tablespoon Lemon Juice Fresh juice is recommended.
For Seasoning
  • Flaky Salt Use according to taste.
  • Black Pepper Use according to taste.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Aluminum Foil
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap the whole beets in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, or until fork-tender. Allow to cool slightly before peeling and slicing into rounds, tossing with olive oil and salt.
  2. In a dry skillet over medium-low heat, toast the pine nuts gently, stirring frequently for about 3–5 minutes until golden and aromatic. Set aside.
  3. Whisk together olive oil, balsamic glaze, Dijon mustard, honey (or maple syrup), and lemon juice in a small bowl. Season with flaky salt and black pepper. Set aside.
  4. On a large platter, layer baby arugula or mixed greens as the base. Arrange sliced roasted beets on top, followed by torn burrata pieces, and sprinkle toasted pine nuts evenly over everything. Optionally, add thin slices of red onion.
  5. Drizzle the prepared dressing generously over the salad just before serving, finishing with a touch more flaky salt and black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 25mgSodium: 200mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 850IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover salad covered in an airtight container for up to 3 days; keep dressing separate until serving to maintain freshness. Avoid freezing for best results.

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