Beet and Burrata Salad with Pine Nuts and Balsamic

Ingredients

• 2 medium-sized fresh beets, roasted and sliced
• 1 ball of burrata cheese (about 8 oz), preferably fresh
• 1/4 cup pine nuts, toasted
• 2 cups mixed salad greens (arugula, spinach, or your choice)
• Salt and black pepper to taste
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon honey (optional)
• Salt and black pepper to taste

Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for 45-60 minutes, or until a fork easily pierces through. Allow them to cool slightly before peeling and slicing.
2. Prepare the Balsamic Vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey (if using). Gradually add olive oil while whisking continuously until the dressing is well combined. Season with salt and pepper to taste.
3. Toast the Pine Nuts: In a dry skillet over medium heat, add the pine nuts. Toss them frequently until they are golden brown and fragrant, about 3-5 minutes.
4. Assemble the Salad: On a large serving platter or individual plates, arrange a bed of mixed greens. Layer the sliced roasted beets on top and tear the burrata into pieces.
5. Drizzle with Vinaigrette: Generously drizzle the balsamic vinaigrette over the salad. Sprinkle the toasted pine nuts on top and season with additional salt and pepper, if desired.