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Ingredients
Balsamic Dressing
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons honey or more, to taste
Salad ingredients
1.5 lb red and golden beets cooked, peeled, diced into small cubes (cook golden and red beets separately)
8 oz Burrata cheese
⅓ cup pine nuts toasted
fresh basil leaves
salt and freshly ground black pepper
US Customary – Metric
Instructions
Salad Dressing
Combine balsamic vinegar, olive oil, and honey in a small mason jar. Whisk with the fork until emulsified. Add more honey if you like a sweeter dressing.
Salad assembly
This recipe uses cooked beets. I highly recommend pre-cooking the beets 1 to 3 days in advance. See the notes below on how to boil the beets on the stovetop or roast them in the oven. Note: cook golden beets separately from red beets so they don’t color one another.
I prefer to arrange the salad in individual bowls for presentation purposes. Or on a large, flat, high-sided plate or platter. It’s especially essential for a beet salad as beets tend to color everything they touch.
Add diced cooked red beets to individual salad bowls or a large platter. Add diced cooked golden bees around them. Add Burrata cheese on top. Add fresh basil around the beets. Top with toasted pine nuts.
Drizzle with the balsamic dressing. Season with salt and freshly ground black pepper.
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