A vibrant and elegant salad featuring roasted beets, creamy burrata, toasted pine nuts, and a tangy balsamic dressing.

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1. Preheat oven to 400°F. Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and slice.

2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

3. Arrange mixed greens on a platter, top with sliced beets and torn burrata.

4. Drizzle with dressing and garnish with toasted pine nuts and fresh basil.

5. Serve immediately and enjoy.

You can customize the seasoning to taste.

For extra flavor, add a sprinkle of flaky sea salt before serving.

To save time, use pre-cooked beets if available.