Description
A colourful salad combining tender roasted beetroot and sweet potato with creamy burrata, toasted pine nuts, juicy pomegranate seeds, fresh herbs, and a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables
3 medium beets (about 450 g), peeled and cut into bite-sized wedges
2 medium sweet potatoes (about 500 g), peeled and cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad
5 cups (150 g) mixed greens or baby spinach
1 ball (4 oz / 115 g) burrata cheese
1/4 cup (35 g) pine nuts, toasted
1/3 cup (50 g) pomegranate seeds
2 tbsp fresh basil, torn
1 tbsp fresh parsley, chopped
For the Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the beetroot wedges and sweet potato cubes on the baking sheet.
2. Drizzle the vegetables with olive oil and season with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the vegetables into a single layer, leaving space between the pieces. Roast for 30–40 minutes, turning halfway through, until the sweet potatoes are golden and the beetroot is fork-tender.
4. Remove the roasted vegetables from the oven and let them cool slightly.
5. Place the pine nuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring constantly, until lightly golden and fragrant. Remove immediately from the skillet and set aside.
6. Make the dressing by whisking together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
7. Arrange the mixed greens or baby spinach across a large serving platter or divide between four individual plates.
8. Scatter the slightly cooled roasted beetroot and sweet potato over the greens.
9. Place the burrata in the centre of the salad and gently tear it open just before serving so the creamy centre spreads over the vegetables and greens.
10. Sprinkle the toasted pine nuts and pomegranate seeds over the salad. Finish with torn fresh basil and chopped parsley.
11. Drizzle the honey balsamic dressing evenly over the salad, avoiding too much dressing directly over the burrata.
12. Serve immediately while the roasted vegetables are still slightly warm and the burrata is creamy.
Notes
Cut the beetroot and sweet potatoes into similar-sized pieces so they roast evenly. Avoid overcrowding the baking sheet so the vegetables can caramelize properly. Watch the pine nuts closely while toasting because they can brown quickly. Let the burrata come to room temperature briefly before serving for a softer, creamier texture. Dress the salad just before serving to keep the greens fresh. Add the pomegranate seeds last so their colour and fresh appearance stand out. The roasted beetroot and sweet potatoes can be prepared several hours ahead and gently warmed or brought closer to room temperature before assembling. Soft goat cheese or feta can be used instead of burrata. Toasted walnuts, pecans, or almonds can replace the pine nuts. Baby spinach works especially well instead of mixed greens. For a more filling vegetarian meal, add chickpeas, quinoa, or lentils. Prepare the roasted vegetables, dressing, and toasted pine nuts ahead of time, then assemble the salad shortly before serving. For leftovers, keep the dressing separate when possible and refrigerate in an airtight container. Consume within 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean