Introduction

Remember those cozy afternoons spent in the kitchen, the air filled with the aroma of something delicious? This Beet and Burrata Salad instantly brings me back to those cherished moments. It’s one of those recipes that looks incredibly fancy but is surprisingly simple to throw together. Perfect for a weeknight treat or when you want to impress guests without breaking a sweat!

Why You’ll Love This Recipe

Fast: We’re talking minutes from start to finish!
Easy: No fancy techniques needed, just assembly.
Giftable: While not exactly a “gift” in a jar, it’s the perfect dish to bring to a potluck or dinner party.
Crowd-pleasing: The sweetness of the beets, the creamy burrata, and the tangy dressing are a match made in heaven for everyone!

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need to create this beautiful salad:

4 medium beets, cooked and sliced: You can buy pre-cooked beets to save even more time, or roast them yourself until tender. I love the earthy sweetness they bring!
1 burrata cheese ball: Oh, burrata! That magical, creamy center encased in mozzarella. It’s pure decadence.
1/4 cup pine nuts, toasted: Toasted pine nuts add a lovely nutty crunch that complements everything else.
1/4 cup balsamic vinegar: The tangy base for our dressing.
2 tbsp olive oil: Good quality extra virgin olive oil is best here for flavor.
Salt and pepper to taste: The essential flavor boosters!
Fresh basil leaves for garnish: A few fragrant leaves make it look and smell amazing.

How to Make It

Get ready to assemble this masterpiece. It’s so straightforward, you’ll be a pro in no time!

Prep Your Platter: Grab your favorite serving platter. We’re going to build our salad right on it.
Arrange the Beets: Lay out your beautifully cooked and sliced beets in a single layer. Think of it as creating a colorful canvas.
Add the Burrata: Gently tear the burrata ball into a few pieces. I like to just pull it apart with my hands to let some of that glorious creamy interior peek out. Scatter these luscious pieces over the beets.
Sprinkle the Nuts: Sprinkle those toasty pine nuts all over the salad. They add a wonderful texture and a subtle nutty flavor.
Whip Up the Dressing: In a small bowl, whisk together the balsamic vinegar and olive oil until they’re nicely combined. It should look like a beautiful vinaigrette.
Season to Perfection: Add a pinch of salt and a good grind of fresh pepper to your dressing. Give it a little taste – adjust as needed!
Dress It Up: Drizzle the delicious balsamic dressing all over the salad. Don’t be shy; let it coat everything.
The Finishing Touch: Scatter fresh basil leaves over the top. The aroma of fresh basil with the beets and burrata is just divine.

Substitutions & Additions

This salad is wonderful as is, but don’t be afraid to get creative! Here are a few ideas:

Nuts: No pine nuts? Toasted walnuts or slivered almonds work beautifully too.
Greens: For a more substantial salad, add a bed of peppery arugula or tender baby spinach underneath the beets.
Cheese: If burrata isn’t your jam, fresh mozzarella balls (bocconcini) or even crumbled goat cheese can be delicious alternatives.
Sweetness: A drizzle of honey or maple syrup in the dressing can add an extra layer of sweetness.
Herbs: Fresh mint or chives can offer a different kind of freshness.

Tips for Success

Here are a few little tricks I’ve learned to make this salad truly spectacular:

Cooked Beets: Make sure your beets are tender but not mushy. Overcooked beets can make the salad a bit watery.
Toasting Pine Nuts: Keep a close eye on your pine nuts while toasting! They can go from perfectly toasted to burnt in seconds. A dry skillet over medium-low heat is your best friend here.
Burrata Temperature: For the best texture, let the burrata sit at room temperature for about 30 minutes before assembling.
Prep Ahead: You can cook and slice the beets, toast the pine nuts, and even make the dressing a day in advance. Just assemble everything right before serving to keep the burrata fresh and creamy.

How to Store It

This salad is best enjoyed immediately, especially with that creamy burrata. If you have leftovers:

Storage: Store any leftover salad in an airtight container in the refrigerator. It’s important to note that the burrata may lose some of its creamy texture upon refrigeration.
Shelf Life: I recommend eating any leftovers within 1-2 days for the best quality.

FAQs

Got a burning question? I’ve got you!

Can I roast the beets myself?

Absolutely! Toss your scrubbed beets with a little olive oil, salt, and pepper, wrap them tightly in foil, and roast at 400°F (200°C) for about 45-60 minutes, or until fork-tender. Let them cool slightly, then the skins should slip right off.

What kind of beets are best?

Red beets are classic and beautiful, but golden or chioggia (candy stripe) beets also work wonderfully and offer slightly different flavor profiles.

Can I make this salad ahead of time?

You can prepare most components ahead of time (cook beets, toast nuts, make dressing), but assemble the salad and add the burrata just before serving for optimal texture and presentation.

Is burrata hard to find?

Burrata is becoming much more common! You can usually find it in the specialty cheese section of most major grocery stores or at your local cheese shop.

Beet and Burrata Salad

A simple yet elegant beet and burrata salad with a balsamic vinaigrette and toasted pine nuts. Perfect for a quick weeknight meal or impressing guests.

Print Recipe Pin Recipe

Prep Time 10

Servings 4 servings

Equipment

Serving platter
Small bowl

Ingredients

Salad Components

4 medium beets cooked and sliced
1 ball burrata cheese
0.25 cup pine nuts toasted
fresh basil leaves for garnish

Dressing

0.25 cup balsamic vinegar
2 tbsp olive oil good quality extra virgin
salt to taste
pepper to taste

Instructions

Prep Your Platter: Grab your favorite serving platter. We're going to build our salad right on it.
Arrange the Beets: Lay out your beautifully cooked and sliced beets in a single layer. Think of it as creating a colorful canvas.
Add the Burrata: Gently tear the burrata ball into a few pieces. I like to just pull it apart with my hands to let some of that glorious creamy interior peek out. Scatter these luscious pieces over the beets.
Sprinkle the Nuts: Sprinkle those toasty pine nuts all over the salad. They add a wonderful texture and a subtle nutty flavor.
Whip Up the Dressing: In a small bowl, whisk together the balsamic vinegar and olive oil until they’re nicely combined. It should look like a beautiful vinaigrette.
Season to Perfection: Add a pinch of salt and a good grind of fresh pepper to your dressing. Give it a little taste – adjust as needed!
Dress It Up: Drizzle the delicious balsamic dressing all over the salad. Don't be shy; let it coat everything.
The Finishing Touch: Scatter fresh basil leaves over the top. The aroma of fresh basil with the beets and burrata is just divine.

Notes

This salad is best enjoyed immediately. For the best texture, let the burrata sit at room temperature for about 30 minutes before assembling. Ensure beets are tender but not mushy to avoid a watery salad. Toast pine nuts carefully as they can burn quickly.