Description

Beet and Burrata Salad with Balsamic Mustard Seed Dressing is not only a vibrant stunner but it’s also ridiculously delicious! The sweet and earthy beets are paired with creamy burrata and topped with balsamic infused mustard seeds, fresh basil and toasted pistachios. It’s beautiful, yet simple and so satisfying that it’s perfect for any occasion. Whether a quiet date night at home or a random weekday dinner!

Ingredients

Scale

4 medium beets

8 oz. spring greens or other leafy salad green

8 oz. burrata cheese, torn into small pieces

1/2 c. toasted pistachios, chopped

1/3 c. basil leaves, torn

1 1/2 Tbsp. balsamic vinegar

3 Tbsp. EVOO

Serve with baguette or other crusty bread

Pickled Mustard Seeds:

2 Tbsp. yellow mustard seeds

3 Tbsp. balsamic vinegar

1/3 c. water

1/2 tsp. honey

Salt

Instructions

Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place on baking sheet. Roast the beets for about 45 to 60 minutes (smaller beets will cook more quickly), until tender and fork or skewer slides easily to the center of the beet. Let the beets cool slightly, then peel by rubbing away the skin and let cool completely. Cut the beets into quarters or sixths if larger beets.
While the beets cook, prepare the pickled mustard seeds. In a small saucepan add the mustard seeds, balsamic vinegar, water, honey and a pinch of salt. Bring to a boil. Reduce heat to a gentle simmer until the seeds are just tender and most of the liquid is absorbed, about 10 minutes. Remove from heat and let cool.
To assemble the salad, arrange the spring greens, roasted beets, and torn burrata on salad plates or a platter. Top with toasted pistachios, torn basil and pickled mustard seeds. Drizzle everything with balsamic vinegar and EVOO. Serve with crusty bread and enjoy!

Keywords: salad, summer, beets, roasted beets, pistachios, burrata, burrata cheese, balsamic, mustard seeds, vinaigrette, pickled mustard seeds, baguette, basil, easy salad, how to roast beets