Description
This Roasted Beet Salad with Burrata is a stunning and flavorful dish made with tender roasted beets, creamy burrata, crunchy pistachios, and juicy pomegranate arils. Dressed in a simple honey-balsamic vinaigrette, it’s a vibrant salad perfect for entertaining or elevating everyday meals.
Ingredients
6 medium beets (3 red, 3 golden if available)
Arils from 1 small pomegranate
⅓ cup lightly toasted pistachios
3 tablespoons fresh oregano leaves
2 tablespoons fresh mint leaves
1 (8 oz) ball burrata
2 tablespoons extra virgin olive oil
Cracked black pepper, to taste
For the dressing:
⅓ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
Instructions
Preheat the oven: Set your oven to 375 °F (190 °C).
Roast the beets: Rinse the beets thoroughly, wrap them securely in foil, and bake for 1 to 1½ hours, or until they’re fork-tender.
Cool and peel: Allow the beets to cool until they’re safe to handle, then gently remove the skins.
Cube and mix: Cut the peeled beets into 1½-inch cubes and toss in a large bowl with the pomegranate arils, oregano, mint, and pistachios.
Prepare the dressing: Whisk together olive oil, white balsamic vinegar, honey, salt, and pepper until emulsified.
Dress the salad: Drizzle the prepared dressing over the beet mixture and toss gently to ensure everything is well coated.
Add the burrata: Nestle the burrata in the center of the salad, drizzle with extra virgin olive oil, and finish with a sprinkle of cracked black pepper.
Serve: Enjoy the salad at room temperature for the best texture and flavor.
Notes
To save time, roast the beets a day ahead and refrigerate. Let the burrata sit at room temperature before serving for best texture. Use golden beets to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 12g
- Carbohydrates: 19g
- Protein: 5g