A Beet & Burrata Salad with Pine Nuts is a delightful, fresh, and flavorful dish. Here’s a simple recipe you can follow to prepare it:
Ingredients:
- 2-3 medium-sized beets, roasted and sliced (or you can buy pre-roasted beets)
- 1 ball of burrata cheese
- 1/4 cup pine nuts, toasted
- Mixed greens (like arugula, spinach, or baby kale)
- Olive oil, for drizzling
- Balsamic vinegar or balsamic glaze
- Fresh herbs, like basil or thyme, for garnish
- Salt and freshly ground black pepper, to taste
Instructions:
- Roast the Beets (if not pre-roasted):
- Preheat your oven to 400°F (200°C).
- Wrap the beets in foil and roast for about 45 minutes to an hour until they are fork-tender.
- Let them cool, then peel the skins and slice the beets into thin rounds or wedges.
- Toast the Pine Nuts:
- In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently to avoid burning. Once golden and fragrant, remove them from the heat and set aside.
- Prepare the Salad Base:
- Arrange the mixed greens on a serving plate or platter.
- Assemble the Salad:
- Arrange the beet slices on top of the greens.
- Tear or slice the burrata and place it over the beets.
- Sprinkle the toasted pine nuts over the salad.
- Dress the Salad:
- Drizzle the salad with olive oil and balsamic vinegar or balsamic glaze.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh herbs like basil or thyme.
- Serve:
- Serve the salad immediately as a refreshing appetizer or side dish.
Tips:
- You can add a touch of honey or orange zest to the dressing for a sweet contrast to the earthy beets.
- This salad pairs wonderfully with a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay.
Enjoy your beautiful, vibrant beet & burrata salad!