Ingredients
Scale
- 4 medium fresh beets (about 1 pound), washed and trimmed
- 8 ounces fresh burrata cheese
- 1/3 cup pine nuts, toasted
- 4 cups mixed baby greens (arugula, spinach, or your favorite mix)
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar (aged if possible)
- 1 teaspoon honey or maple syrup
- 1 small shallot, finely minced
- Salt and freshly ground black pepper, to taste
- Optional: fresh thyme or basil leaves for garnish
Substitution tip: If you can’t find burrata, fresh mozzarella is a fine alternative, though burrata’s creamy center is hard to beat. For pine nuts, lightly toasted walnuts or slivered almonds work beautifully as well.
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets for about 45-60 minutes, depending on their size. You’ll know they’re done when a knife slides in easily. Mama Lou always said, “Let the beets tell you when they’re ready.”
- Remove the beets from the oven and let them cool until you can handle them comfortably. Peel off the skins by gently rubbing with your fingers or using a paper towel. This part always reminds me of sitting at the kitchen table with Ouma, peeling beets and chatting about everything under the sun.
- Slice the peeled beets into thin rounds or wedges, depending on your preference. I like thin slices for that delicate layering effect.
- In a small bowl, whisk together the balsamic vinegar, honey, minced shallot, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing emulsifies and becomes silky smooth.
- Toast the pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant—about 3-5 minutes. Watch carefully; they can burn quickly. This step always fills the kitchen with a warm, nutty aroma that makes me smile.
- On a large platter or individual plates, arrange the mixed greens as your base. Layer the beet slices over the greens, then gently tear the burrata into pieces and scatter them on top.
- Sprinkle the toasted pine nuts over the salad, then drizzle generously with the balsamic dressing.
- Finish with a few turns of freshly ground black pepper and, if desired, sprinkle fresh thyme or basil leaves for an herbal note.
- Serve immediately and savor the blend of flavors and textures, just like Mama Lou intended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
