Description
A vibrant salad blending roasted beets, creamy burrata, and toasted pine nuts in a tangy balsamic dressing. This modern twist on Caprese pairs earthy sweetness with silken cheese and a nutty crunch, creating a balanced, flavorful dish perfect for any occasion.
Ingredients
2 medium red beets, peeled and cubed
1 pouch (8 oz/225g) burrata cheese
1/3 cup pine nuts
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
2 cups arugula
1 tsp fresh thyme, chopped
Sea salt and black pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Toss beet cubes with olive oil, sea salt, and black pepper on a baking sheet
Roast beets for 45 minutes until tender and caramelized
Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden
In a small bowl, whisk balsamic vinegar, honey, and a pinch of salt to make dressing
In a large bowl, combine arugula, roasted beets, and burrata
Sprinkle toasted pine nuts and fresh thyme over the salad
Drizzle with balsamic dressing just before serving
Notes
For a crisp base, add kale or spinach instead of arugula
Substitute pistachios for pine nuts if preferred
Store leftovers in an airtight container for up to 1 day (do not pre-drizzle with dressing)