I can’t get over how stunning this beet salad looks with creamy burrata, buttery pine nuts, and glossy balsamic in every bite. It’s the kind of salad that steals the spotlight from the main dish.

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I’m obsessed with beet salad because it hits every craving I have when I want something fresh but still a little ridiculous. The beets bring that earthy sweetness I can’t stop picking at, and burrata makes the whole plate feel creamy, messy, and worth hovering over.

I love the contrast, the color, the way every bite feels bright without trying too hard. And yes, I absolutely serve this when I want people to pause mid-conversation.

It’s simple, but not boring. Glossy, tangy, creamy, crunchy in all the right ways.

My kind of salad. The one I keep coming back to.

Ingredients

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Mixed beets bring earthy sweetness and gorgeous color, so the salad feels special.
Extra virgin olive oil makes everything glossy, rich, and honestly more satisfying.
Kosher salt wakes up the beets, greens, and creamy cheese fast.
Black pepper adds a tiny bite, so it’s not all sweet and soft.
Burrata is the creamy star, and you’ll want some in every forkful.
Pine nuts bring buttery crunch, which keeps the salad from feeling too delicate.
Arugula or greens add freshness, plus a little peppery edge.
Basil gives it that bright, just-made taste without trying too hard.
Parsley is optional, but it’s nice when you want extra freshness.
Balsamic vinegar adds tangy sweetness that plays so well with beets.
Lemon juice keeps the dressing lively, not heavy or sticky.
Honey or maple syrup rounds things out, basically balancing all that tang.
Dijon mustard helps the dressing feel smooth, punchy, and a little fancy.

Ingredient Quantities

1.5 pounds mixed beets (about 4 medium), tops trimmed

2 tablespoons extra virgin olive oil, plus 1/4 cup for dressing

Kosher salt, to taste

Freshly ground black pepper, to taste

2 burrata balls (about 8 ounces total)

1/3 cup pine nuts, toasted

4 cups arugula or mixed salad greens

2 tablespoons fresh basil, torn

1 tablespoon fresh parsley, chopped (optional)

3 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

How to Make this

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1. Preheat oven to 400 F. Trim beet tops, scrub beets, toss with 2 tablespoons olive oil, kosher salt and freshly ground black pepper, wrap individually in foil or place in a covered baking dish.

2. Roast beets until tender when pierced with a knife, about 45 to 60 minutes depending on size. Remove from oven and let cool until easy to handle.

3. Meanwhile, make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper; adjust seasoning to taste.

4. Toast 1/3 cup pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 to 5 minutes. Transfer to a plate to cool.

5. When beets are cool, slip off skins with your fingers or a paper towel and slice into wedges or rounds.

6. In a large bowl, toss 4 cups arugula or mixed salad greens with a few tablespoons of the balsamic dressing, just enough to lightly coat the leaves.

7. Arrange dressed greens on a serving platter, scatter beet slices on top, tear open 2 burrata balls and place them gently over the beets so the creamy interior spills out.

8. Sprinkle toasted pine nuts, 2 tablespoons torn fresh basil and 1 tablespoon chopped parsley (if using) over the salad.

9. Drizzle any remaining dressing over the burrata and beets, finish with an extra pinch of kosher salt and freshly ground black pepper, and serve immediately.

Equipment Needed

1. Oven and ovenproof baking dish or heavy duty foil for wrapping beets
2. Cutting board and chef knife for trimming and slicing
3. Large mixing bowl for tossing greens
4. Small bowl and whisk for making dressing
5. Dry skillet for toasting pine nuts
6. Measuring cups and spoons for oils, vinegars, and seasonings
7. Tongs or salad servers for tossing and arranging
8. Serving platter or large plate for the salad
9. Paper towels for slipping beet skins and handling burrata

FAQ

How should I cook the beets and how long does it take? Roast whole, wrapped in foil at 400°F for 45 to 60 minutes until tender, or simmer in a covered pot for 30 to 50 minutes. Cooking time depends on beet size; test with a skewer for doneness.

Do I need to peel the beets and what is the best way? After cooking and cooling slightly, rub the skins off with your hands or a towel; they should slip off easily. For raw beets, use a vegetable peeler before slicing.

Can I substitute burrata and how should I store it? Fresh mozzarella with a bit of cream or stracciatella makes a good substitute. Store burrata in its liquid in the refrigerator and use within 24 to 48 hours for best texture.

Can I make elements of the salad ahead of time? Yes. Roast and chill beets up to 3 days ahead, toast pine nuts 1 week ahead, and whisk dressing up to 5 days ahead. Assemble just before serving to keep greens crisp and burrata fresh.

How should I toast pine nuts and are there alternatives? Toast in a dry skillet over medium heat, shaking often, for 2 to 4 minutes until fragrant and lightly golden. Almonds or walnuts can be used if you prefer a different flavor or lower cost.

How long does the balsamic dressing keep and can I adjust it? The dressing keeps in the fridge for up to 7 days. Adjust sweetness with more honey or maple syrup and acidity with extra lemon or vinegar to taste.

The Best Beet Salad With Burrata Cheese, Pine Nuts, And Balsamic Dressing. Recipe Substitutions and Variations

Beets: use golden beets for a milder, less earthy flavor or roast diced sweet potatoes for a sweeter, firmer alternative.
Burrata: swap with fresh mozzarella for a similar milky texture, or use whipped chèvre for a tangier, creamy finish.
Pine nuts: substitute toasted chopped almonds, walnuts, or pistachios for crunch and nutty depth.
Arugula or mixed greens: replace with baby spinach, watercress, or peppery frisée depending on desired bite.

Pro Tips

1. Roast the beets until they yield easily to a skewer, then let them rest warm for a few minutes before peeling and slicing. Warm beets release more flavor and marry better with the creamy burrata.

2. Taste the dressing and tweak acidity and sweetness to your liking. If it feels flat, add a little more lemon juice. If it is too sharp, stir in a touch more honey or maple syrup, one teaspoon at a time.

3. Watch the pine nuts closely while toasting. They go from golden to burnt in seconds. Shake the pan often and remove them from heat as soon as they smell toasty, then spread them on a cool plate to stop cooking.

4. Serve the burrata at room temperature and tear it open just before plating so the creamy center spills over the beets. Finish with a final grind of black pepper and a small pinch of flaky salt for contrast.

The Best Beet Salad With Burrata Cheese, Pine Nuts, And Balsamic Dressing. Recipe

Recipe by Francis Mead

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I can’t get over how stunning this beet salad looks with creamy burrata, buttery pine nuts, and glossy balsamic in every bite. It’s the kind of salad that steals the spotlight from the main dish.

Servings

servings

Calories

536

kcal

Equipment: 1. Oven and ovenproof baking dish or heavy duty foil for wrapping beets
2. Cutting board and chef knife for trimming and slicing
3. Large mixing bowl for tossing greens
4. Small bowl and whisk for making dressing
5. Dry skillet for toasting pine nuts
6. Measuring cups and spoons for oils, vinegars, and seasonings
7. Tongs or salad servers for tossing and arranging
8. Serving platter or large plate for the salad
9. Paper towels for slipping beet skins and handling burrata

Ingredients

1.5 pounds mixed beets (about 4 medium), tops trimmed
2 tablespoons extra virgin olive oil, plus 1/4 cup for dressing
Kosher salt, to taste
Freshly ground black pepper, to taste
2 burrata balls (about 8 ounces total)
1/3 cup pine nuts, toasted
4 cups arugula or mixed salad greens
2 tablespoons fresh basil, torn
1 tablespoon fresh parsley, chopped (optional)
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard

Directions

Preheat oven to 400 F. Trim beet tops, scrub beets, toss with 2 tablespoons olive oil, kosher salt and freshly ground black pepper, wrap individually in foil or place in a covered baking dish.
Roast beets until tender when pierced with a knife, about 45 to 60 minutes depending on size. Remove from oven and let cool until easy to handle.
Meanwhile, make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper; adjust seasoning to taste.
Toast 1/3 cup pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 to 5 minutes. Transfer to a plate to cool.
When beets are cool, slip off skins with your fingers or a paper towel and slice into wedges or rounds.
In a large bowl, toss 4 cups arugula or mixed salad greens with a few tablespoons of the balsamic dressing, just enough to lightly coat the leaves.
Arrange dressed greens on a serving platter, scatter beet slices on top, tear open 2 burrata balls and place them gently over the beets so the creamy interior spills out.
Sprinkle toasted pine nuts, 2 tablespoons torn fresh basil and 1 tablespoon chopped parsley (if using) over the salad.
Drizzle any remaining dressing over the burrata and beets, finish with an extra pinch of kosher salt and freshly ground black pepper, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.