Ingredients
Scale
- 3 medium beets (red, golden, or both)
- 1 tbsp olive oil
- 5 oz baby arugula or mixed greens
- 1 large ball of burrata
- ¼ cup pine nuts (toasted)
- ¼ red onion (optional)
- 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 apple vinegar
- Flaky salt and freshly cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Cool, peel, and slice.
- Toast pine nuts in a dry skillet over medium-low heat until fragrant.
- Whisk together dressing ingredients: olive oil, balsamic glaze, Dijon mustard, honey (or maple syrup), lemon juice; season to taste.
- On a platter, layer arugula, roasted beets, torn burrata, toasted pine nuts, and optional red onion. Drizzle with dressing and finish with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg