Beet and Burrata Salad with Pine Nuts and Balsamic

Ingredients

• 3 medium-sized beets (about 1 pound), preferably organic
• 8 ounces burrata cheese
• 1/4 cup pine nuts, toasted
• 4 cups mixed salad greens (arugula, spinach, or mesclun mix)
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil, then place them on a baking sheet. Roast in the oven for 45-60 minutes, or until a fork easily pierces through them, indicating that they are tender. Allow them to cool slightly before peeling off the skin.
2. While the beets are roasting, wash and dry the mixed salad greens thoroughly. Tear larger leaves into bite-sized pieces and place them in a large salad bowl.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper. Gradually drizzle in the olive oil while whisking continuously until the dressing is emulsified.
4. Once the beets have cooled, slice them into wedges or rounds.
5. In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently until they are golden brown and fragrant.
6. To the bowl of salad greens, add the beet slices, torn basil, and half of the toasted pine nuts. Drizzle with balsamic vinaigrette, then gently toss to combine.
7. Tear the burrata cheese into pieces and place it atop the salad. Sprinkle the remaining pine nuts over the top.
8. Enjoy the salad fresh, drizzled with extra vinaigrette if preferred.