Description
Discover healthy and flavorful beetroot salad recipes. Perfect for any season, enjoy the nutritional benefits of beets in every dish.
Ingredients
Scale
Balsamic Dressing:
- ¼ cup Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Honey (adjust to taste)
Salad Components:
- 1.5 lbs Red and Golden Beets, cooked, peeled, and cut into small cubes (keep golden and red beets separate)
- 8 oz Burrata Cheese
- ⅓ cup Pine Nuts, toasted
- Fresh Basil Leaves (to garnish)
- Salt and Freshly Ground Black Pepper (to taste)
Instructions
Salad Dressing
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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
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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.
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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.
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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.
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Drizzle with the balsamic dressing. Season with salt and freshly ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 4 people
- Calories: 456kcal
- Sugar: 23 g
- Sodium: 137 mg
- Fat: 36 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 40 mg