Beet and Burrata Salad (Print Version)
# Ingredients:
→ Balsamic Dressing
01 -
¼ cup balsamic vinegar
02 -
¼ cup extra virgin olive oil
03 -
2 tablespoons honey, or more to taste
→ Salad Components
04 -
1.5 lb red and golden beets, cooked, peeled and diced into small cubes (cook golden and red beets separately)
05 -
8 oz Burrata cheese
06 -
⅓ cup pine nuts, toasted
07 -
Fresh basil leaves
08 -
Salt and freshly ground black pepper
# Instructions:
01 -
Combine balsamic vinegar, olive oil, and honey in a small mason jar. Whisk with a fork until emulsified. Adjust honey to desired sweetness.
02 -
Cook beets 1-3 days in advance. Cook golden beets separately from red beets to prevent color transfer. Allow to cool completely before dicing into small cubes.
03 -
Arrange the salad in individual bowls or on a large, flat, high-sided platter to prevent beets from coloring other ingredients.
04 -
Add diced red beets to serving vessels, then arrange diced golden beets around them. Place Burrata cheese on top. Garnish with fresh basil leaves and sprinkle with toasted pine nuts.
05 -
Drizzle with the prepared balsamic dressing. Season with salt and freshly ground black pepper to taste.
# Notes:
01 -
Beets can be either boiled on the stovetop or roasted in the oven ahead of time.
02 -
Individual plating is recommended as beets tend to color everything they touch.