Looking for a delightful and vibrant salad to enjoy with your family? Try this Easy Beet and Burrata Salad with Pine Nuts recipe. The combination of sweet earthy beets, creamy burrata cheese, and crunchy pine nuts creates a perfect balance of flavors and textures. It’s a salad that’s as irresistible as it is Instagram-worthy—perfect for those who appreciate a culinary experience that’s both elegant and utterly delicious.
This delightful beet and burrata salad comes together in just 10 minutes and is truly exquisite! It features the delightful flavors of sweet beets, creamy Italian burrata cheese, evoking a sense of tropical brightness from the pink orange, accented with spiced red onions, seasoned with a touch of salt & pepper, and finished with a zesty, refreshing citrus dressing. A true symphony of flavors and is gluten-free & vegetarian!
About Beet And Burrata Salad
This salad was inspired by my simple beet and potato salad recipe that is well-known in Ukrainian cuisine, and pairs well with this amazing and light salad dressing.
Although beetroot is typically harvested and best enjoyed summer-fall, in Ukrainian cuisine beets are enjoyed year round. This salad is no exception!
- Beetroot: Rich in essential nutrients such as folate, manganese, and potassium. It may also contribute to lower blood pressure and improved exercise performance due to its nitrate content.
- Burrata: A good source of protein and calcium, providing essential nutrients for bone health and muscle function.
- Spring salad mix: Packed with various vitamins and minerals such as vitamin A, vitamin C, and iron, contributing to overall health and well-being.
- Basil: Contains antioxidants and essential oils that may have anti-inflammatory and antibacterial properties, promoting good health.
- Mint: Known for its soothing properties, it may aid in digestion and contribute to overall digestive health.
- Pine nuts: Rich in heart-healthy monounsaturated fats and antioxidants, which may help reduce the risk of heart disease and promote overall well-being.
- Pumpkin seeds: High in magnesium, zinc, and antioxidants, they may support heart and bone health, and contribute to overall immune function.
- Sweet pink orange: Packed with vitamin C and other antioxidants, which may support the immune system and overall health.
- Red onion: Contains antioxidants and compounds that may have anti-inflammatory and antimicrobial properties, contributing to overall health and well-being.
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What You Will Need To Make This Salad Recipe
- Roasted or boiled baby or midsize beetroot (bite size pieces)
- Burrata cheese
- Spring mix
- Basil
- Mint
- Red onion (sliced)
- Pink orange (pieces)
- Roasted Pine nuts
- Pumpkin seeds
- Salad dressing
See recipe card for quantities.
Instructions For How To Make Beet and Burrata Salad
Step 1: Preheat your oven to 400°F (200°C). Wash, scrub, and trim the beets, then wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork. Once the beets are cooked and cooled, peel off the skins and cut them into bite-sized pieces.
Step 2: Toast the pine nuts in a dry skillet over medium heat until golden brown, then set them aside.
Step 3: Place the spring mix, roasted beets, orange pieces, and sliced onion on a serving plate. Arrange the burrata cheese whole in the center, or tear it into small pieces and place them on top of the beets.
Step 4: Make the dressing: ½ cup of Extra Virgin Olive oil, 2 tablespoon stone ground mustard (or dijon), 1 tablespoon honey, 2 tablespoon lemon juiced, 1 teaspoon of lemon zest. Salt & pepper to taste.
Step 5: When ready to serve: Sprinkle with the toasted pine nuts and pumpkin seeds over the salad. Drizzle with homemade dressing and top off with mint and basil leaves. Enjoy!
Watch a Video Recipe
Substitutions And Suggestions
- Spring Salad Mix – instead of the spring salad mix, you can use spinach or arugula. If you prefer to not use any leafy greens, that is completely acceptable too.
- Variations – Using beets, burrata, and my favorite homemade salad dressing you can create a great variety of salads to experiment with. For example: beets, burrata, roasted peaches, basil, and walnuts.
- Red Onion – White or yellow onion would work as well but I would personally stick with red or white.
- Burrata Cheese – Let the cheese sit at room temperature for 10 minutes or so prior to serving. This will ensure that the cheese is perfectly soft, creamy, and ready to be fully enjoyed. Substitute burrata with mozzarella or bocconcini.
- Fresh Basil and Mint – I highly recommend using both if you can.
- Beets – Pickled or boiled beets are fine to use, although, pickled beets will present a completely different taste palette.
- Pine Nuts and Pumpkin Seeds – Toasted walnuts would be a delicious substitute along with sunflower seeds.
Equipment
You do not need anything fancy to put the salad together but the tools below are helpful in making the salad dressing and are my personal favorites.
Storage
For optimal enjoyment, prepare and serve this salad fresh. You can savor this salad for up to 2 days by keeping the dressing, leafy greens, and nuts separate until ready to eat.
Beet and Burrata Salad is not recommended to be frozen.
How To Serve It
Beet and Burrata Salad is light and perfect to be served as a light brunch, lunch, or dinner.
Add grilled chicken for a lean protein option and make this a complete meal!
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Beet And Burrata Salad Recipe With Pine Nuts
Ingredients
Salad Dressing
- ½ cup of Extra Virgin Olive oil.
- 2 tablespoon stone ground mustard (or dijon.)
- 1 tablespoon honey (2 tablespoon lemon juiced.)
- 1 teaspoon of lemon zest.
- Salt & pepper to taste.
Roasted Beets: Prepare ahead of time
- 6 small/medium beets
Salad Ingredients
- 1 8 oz Burrata cheese
- 2 cups Spring mix
- 6-8 Basil leaves
- 5-6 Mint leaves
- ½ Medium red onion (sliced)
- 1 Pink orange (pieces)
- ¼ cup Roasted Pine nuts
- 2 tablespoon Pumpkin seeds
Instructions
Roasted Beet
- Preheat your oven to 400°F (200°C).
- Wash, scrub, and trim the beets, then wrap them individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once the beets are cooked and cooled, peel off the skins and cut them into bite-sized pieces.
Salad Dresssing
- Combine all of the ingredients in a glass jar and shake well.
- You can also use a small bowl to whisk together the fresh lemon juice and mustard until well combined.
- Then, slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing and finally season with salt and pepper to taste.
- Be sure to continue whisking until the vinaigrette is well blended.
Beet and Burrata Salad
- Place the spring mix, roasted beets, orange pieces, and sliced onion on a serving plate.
- Arrange the burrata cheese whole in the center, or tear it into small pieces and place them on top of the beets.
- When ready to serve: Sprinkle with the toasted pine nuts and pumpkin seeds over the salad.
- Drizzle with homemade dressing and top off with mint and basil leaves. Enjoy!
Notes
Did you make this Beet and Burrata Salad with Pine Nuts? If so, be sure to share your feedback below and give it a rating 🙂 Subscribe to my newsletters or follow on Pinterest
