What the heck is this?
This salad is what happens when elegance and earthy goodness fall madly in love. You’ve got roasted beets (yes, the kind that stain your cutting board but are so worth it), creamy burrata that oozes like a dairy dream, crunchy toasted pine nuts, a peppery arugula base, and a tangy balsamic drizzle that ties it all together like a silk bow on a designer gift. It’s the kind of salad that makes you feel like you’re eating at a trendy wine bar — except you’re barefoot in your kitchen, and the only sommelier in sight is your dog. Whether you’re trying to impress dinner guests or just your future self, this one brings serious main-character energy to the salad game.
Why You’ll Love This Recipe
– It’s gorgeous. Like “this-should-be-on-a-magazine-cover” levels of pretty.
– Fancy but low-effort — the beets and burrata do the heavy lifting.
– It’s got all the textures: creamy, crunchy, leafy, juicy.
– The combo of sweet roasted beets + creamy cheese = straight-up seductive.
– Totally customizable. Add protein, sub nuts, go wild.
– Works as a starter, side, or full-on power lunch.
The Good Stuff You’ll Need
For the Roasted Beets:
- 3 medium beets (red, golden, or both), scrubbed and trimmed
- 1 tbsp olive oil
- Pinch of kosher salt
For the Salad:
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata (or 2 smaller ones — more cheese, more joy)
- ¼ cup pine nuts, lightly toasted
- ¼ red onion, thinly sliced (optional, but adds a nice bite)
- Flaky salt + freshly cracked black pepper
For the Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (store-bought is fine, or reduce balsamic vinegar with a little honey)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp lemon juice or red wine vinegar
Let’s Do This
Step 1: Roast Those Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45–60 minutes, depending on size, until a knife slides in easily. Let them cool enough to handle, then rub off the skins (use a paper towel and avoid wearing white). Slice into wedges or rounds. Toss with olive oil and a pinch of salt. They’re sweet, earthy, and totally transformed.
Step 2: Toast the Pine Nuts
While the beets are cooling, toast the pine nuts in a dry skillet over medium-low heat. Stir frequently and don’t walk away — they go from golden to burnt faster than your last situationship. Once fragrant and toasty, remove from heat and set aside.
Step 3: Make the Dressing
Whisk together olive oil, balsamic glaze, Dijon, honey (or maple), and lemon juice in a small bowl. Add salt and pepper to taste. It should be tangy-sweet with a little bite — like the salad’s signature attitude.
Step 4: Assemble Like an Artist
Spread the greens on a platter or individual plates. Arrange the beet slices over the top. Gently tear the burrata and place it in the center (or scatter smaller pieces). Sprinkle on the toasted pine nuts and thin red onion slices. Drizzle everything with your gorgeous dressing. Add flaky salt and black pepper like you’re seasoning a work of art. Take a moment to admire your masterpiece.
Serving Suggestions
Serve it with crusty bread or crostini to scoop up the burrata. It pairs beautifully with grilled chicken or salmon if you want to bulk it up. Or just pour a glass of white wine and call it a lifestyle. It’s also killer alongside soup or as part of a mezze-style spread.
Switch It Up
– Add citrus segments (like orange or blood orange) for a fresh twist.
– Swap pine nuts for pistachios, walnuts, or candied pecans.
– Use goat cheese or feta if burrata’s not your vibe.
– Toss in roasted carrots or golden beets for more veggie volume.
– Add lentils or quinoa if you want to make it more of a meal.
Make-Ahead Tips
Roast and slice the beets a day ahead and store in the fridge. Toast the nuts and keep them in a jar. The dressing holds up for 3–4 days in the fridge — just shake before using. Assemble right before serving for best texture (nobody wants soggy greens or prematurely burst burrata).
Questions People Actually Ask
Q: Can I use pre-cooked beets?
A: Yep! The vacuum-sealed ones at the store are a great shortcut — just skip the roasting.
Q: Is there a dairy-free option?
A: Try a dollop of hummus or cashew cream in place of the burrata. It’s not the same, but still delish.
Q: What wine goes with this?
A: Crisp Sauvignon Blanc or a dry rosé = chef’s kiss. Also lovely with sparkling wine if you’re celebrating (or pretending to be).
Q: Can I serve this warm?
A: Absolutely — warm beets + melty burrata = next level. Just slightly cool the beets so they don’t wilt everything.
Beet and Burrata Salad with Pine Nuts: The Salad That Makes You Feel Fancy AF
- Total Time: 28 minute
- Yield: 4 as a side, 2 as a light main 1x
Description
This salad is what happens when elegance and earthy goodness fall madly in love. You’ve got roasted beets (yes, the kind that stain your cutting board but are so worth it), creamy burrata that oozes like a dairy dream, crunchy toasted pine nuts, a peppery arugula base, and a tangy balsamic drizzle that ties it all together like a silk bow on a designer gift. It’s the kind of salad that makes you feel like you’re eating at a trendy wine bar — except you’re barefoot in your kitchen, and the only sommelier in sight is your dog. Whether you’re trying to impress dinner guests or just your future self, this one brings serious main-character energy to the salad game.
Ingredients
For the Roasted Beets:
3 medium beets (red, golden, or both), scrubbed and trimmed
1 tbsp olive oil
Pinch of kosher salt
For the Salad:
5 oz baby arugula or mixed greens
1 large ball of burrata (or 2 smaller ones — more cheese, more joy)
¼ cup pine nuts, lightly toasted
¼ red onion, thinly sliced (optional, but adds a nice bite)
Flaky salt + freshly cracked black pepper
For the Dressing:
2 tbsp extra-virgin olive oil
1 tbsp balsamic glaze (store-bought is fine, or reduce balsamic vinegar with a little honey)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tsp lemon juice or red wine vinegar
Instructions
Step 1: Roast Those Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45–60 minutes, depending on size, until a knife slides in easily. Let them cool enough to handle, then rub off the skins (use a paper towel and avoid wearing white). Slice into wedges or rounds. Toss with olive oil and a pinch of salt. They’re sweet, earthy, and totally transformed.
Step 2: Toast the Pine Nuts
While the beets are cooling, toast the pine nuts in a dry skillet over medium-low heat. Stir frequently and don’t walk away — they go from golden to burnt faster than your last situationship. Once fragrant and toasty, remove from heat and set aside.
Step 3: Make the Dressing
Whisk together olive oil, balsamic glaze, Dijon, honey (or maple), and lemon juice in a small bowl. Add salt and pepper to taste. It should be tangy-sweet with a little bite — like the salad’s signature attitude.
Step 4: Assemble Like an Artist
Spread the greens on a platter or individual plates. Arrange the beet slices over the top. Gently tear the burrata and place it in the center (or scatter smaller pieces). Sprinkle on the toasted pine nuts and thin red onion slices. Drizzle everything with your gorgeous dressing. Add flaky salt and black pepper like you’re seasoning a work of art. Take a moment to admire your masterpiece.
Notes
Serve it with crusty bread or crostini to scoop up the burrata. It pairs beautifully with grilled chicken or salmon if you want to bulk it up. Or just pour a glass of white wine and call it a lifestyle. It’s also killer alongside soup or as part of a mezze-style spread.
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
Nutrition
- Calories: ~360 per serving
- Fat: ~24g
- Carbohydrates: ~18g
- Protein: ~10g