Description
An elegant salad featuring earthy roasted beets, creamy burrata cheese, and crunchy toasted pine nuts, finished with a tangy balsamic glaze.
Ingredients
Scale
- 4 medium beets (mix of red and golden)
- 1 ball of fresh burrata cheese
- 1/4 cup raw pine nuts
- 2 cups fresh baby arugula
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F and wrap beets in foil with oil.
- Roast beets for 35-45 minutes until tender.
- Toast pine nuts in a dry skillet over medium heat until golden.
- Peel and slice the roasted beets into wedges.
- Arrange beets on a platter with arugula and a central ball of burrata.
- Break the burrata shell and drizzle with olive oil and balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-Inspired