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