Ingredients
- 3 medium beets, scrubbed and trimmed
- 1 tbsp olive oil
- Pinch of kosher salt
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata
- ¼ cup pine nuts, lightly toasted
- ¼ red onion, thinly sliced (optional)
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tsp lemon juice or red wine vinegar
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45–60 minutes, until tender.
- Let them cool enough to handle, then rub off the skins. Slice into wedges or rounds, tossing with olive oil and a pinch of salt.
- Toast the pine nuts in a dry skillet over medium-low heat until golden, stirring frequently.
- Whisk together olive oil, balsamic glaze, Dijon, honey, and lemon juice in a small bowl, adding salt and pepper to taste.
- Spread the greens on a platter, top with beet slices, gently tear the burrata over, sprinkle with toasted pine nuts, red onion, and drizzle with dressing.
- Season with flaky salt and black pepper before serving.
Notes
Serve at room temperature for the best texture. Pair with crusty bread or a protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian