🧀🌱 Burrata & Roasted Beet Salad with Pomegranate Glaze & Pistachios
⏱ Prep Time:
15 minutes
⏲ Cook Time:
45–60 minutes (for roasting beets)
🍽 Servings:
2 main or 4 side salads
📝 Ingredients:
Salad:
- 4 medium beets, roasted and sliced
- 8 oz (225g) burrata cheese (1–2 balls)
- 2 cups mixed greens (arugula, spinach, or baby kale)
- ⅓ cup pistachios, shelled & roughly chopped
- 2–3 tbsp pomegranate glaze (store-bought or homemade)
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar (optional)
- Salt & black pepper, to taste
- Fresh mint or basil, for garnish (optional)
Optional: Homemade Pomegranate Glaze
- 1 cup pomegranate juice
- 2 tsp sugar or honey (adjust to taste)
- 1 tsp lemon juice
👩🍳 Instructions:
🔥 Roast the Beets:
- Preheat oven to 400°F (200°C).
- Wrap whole beets in foil and roast for 45–60 mins, until fork-tender.
- Let cool slightly, then peel and slice into rounds or wedges.
🍷 Make the Glaze (if homemade):
- In a small saucepan, combine pomegranate juice, sugar/honey, and lemon juice.
- Simmer over medium heat, stirring occasionally, until reduced to a syrupy consistency (about 15–20 mins). Cool before using.
🥗 Assemble the Salad:
- On a serving platter or large plate, spread the mixed greens as a base.
- Arrange sliced roasted beets over the greens.
- Tear the burrata and nestle it into the salad.
- Drizzle with olive oil, balsamic vinegar (if using), and pomegranate glaze.
- Sprinkle with chopped pistachios, salt, pepper, and herbs if desired.
💡 Notes & Tips:
- Roast beets ahead of time and refrigerate to save prep time.
- Use golden beets for color contrast or a mix of red and golden.
- Substitute goat cheese or fresh mozzarella if burrata isn’t available.
- Use toasted walnuts or pecans if pistachios aren’t on hand.
- Add sliced pears or oranges for a fruity twist.
🍽 Nutritional Info (Per side salad – approx.):
- Calories: 250–280
- Protein: 9–11g
- Fat: 16–18g
- Carbs: 18–22g
- Fiber: 4–6g
- Sugars: 10–12g (from beets and glaze)
🌟 Health Benefits:
- Beets support blood pressure regulation and detoxification.
- Pomegranate glaze is rich in antioxidants.
- Pistachios add plant protein and healthy fats.
- Burrata provides calcium and a luxurious texture with moderate indulgence.
- Naturally gluten-free and vegetarian.
❓Q&A:
Q: Can I make this vegan?
A: Yes! Use vegan cheese or omit the burrata and add avocado for creaminess.
Q: How long will it keep?
A: Assemble just before serving. Keep roasted beets and glaze in the fridge for 3–5 days.
Q: Can I serve it warm?
A: Definitely — warm roasted beets with cold burrata create a beautiful contrast.
Q: What’s a good pairing?
A: A glass of rosé or light Pinot Noir, or serve it with crusty sourdough.
Want this turned into a printable PDF or styled meal card for your kitchen? I can whip one up for you! 💖