Mediterranean Beet & Burrata Salad with Pine Nuts

A vibrant salad that balances the earthiness of roasted beets, the creamy richness of burrata, the crunch of toasted pine nuts, and the sweet-tangy notes of a balsamic-honey dressing. Finished with fresh basil, it’s refreshing, wholesome, and stunning on any table.

Ingredients:

• 4 medium beets, cooked (roasted or boiled), peeled, and sliced
• 1 fresh burrata cheese ball
• 1/4 cup pine nuts, lightly toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (or substitute with arugula or mint for a twist)

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Instructions:

1. Make the dressing:

In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until emulsified.

2. Prepare the salad base:

Arrange the sliced beets on a serving platter or individual plates in a circular or layered pattern.

3. Add burrata:

Tear the burrata into smaller pieces and scatter over the beets, allowing the creamy center to spread naturally.

4. Drizzle and top:

Drizzle the balsamic-honey dressing generously over the salad.

Sprinkle with toasted pine nuts for crunch.

5. Garnish:

Add fresh basil leaves on top. Serve immediately while the burrata is cool and creamy.

Serving Tip:

Serve with warm crusty bread or alongside grilled chicken or fish for a complete Mediterranean meal.