Ensalada de remolacha y burrata con piñones y aliño de miel y balsámico

Ingredientes

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey (or more, to taste)
• 1.5 lb red and golden beets, cooked, peeled, diced into small cubes (cook golden and red beets separately)
• 8 oz Burrata cheese
• 1/3 cup pine nuts, toasted
• Fresh basil leaves
• Salt and freshly ground black pepper, to taste

Preparación

1. 1

   Prepare the Balsamic Dressing: Combine the balsamic vinegar, extra virgin olive oil, and honey in a small mason jar. Whisk with a fork until fully emulsified. Adjust the honey to your preferred sweetness if desired.

2. 2

   Cook the Beets: Pre-cook the red and golden beets 1 to 3 days in advance, boiling or roasting them separately to prevent color bleeding. Peel and dice into small cubes.

3. 3

   Arrange the Salad: For a beautiful presentation, arrange the salad in individual bowls or on a large, flat, high-sided platter. Place the diced red beets in the center and surround them with the golden beet cubes.

4. 4

   Add Burrata and Basil: Place the Burrata cheese atop the beets. Scatter fresh basil leaves around the beets and cheese for a fresh aroma and color contrast.

5. 5

   Top with Pine Nuts: Sprinkle toasted pine nuts evenly over the salad to add crunch and a nutty flavor.

6. 6

   Dress and Season: Drizzle the honey-balsamic dressing over the salad, then season with salt and freshly ground black pepper to taste. Serve immediately.