Description
Burrata and Roasted Beet Salad with Pomegranate Glaze is a colourful, elegant salad that combines tender roasted beets, creamy burrata, peppery greens, toasted pistachios and juicy pomegranate seeds. Finished with a glossy homemade pomegranate glaze, this vibrant salad is full of contrasting flavours and textures and makes a beautiful starter, side dish or light meal.
Ingredients
4 medium beets, red, golden, or mixed, tops removed and scrubbed
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 cup pomegranate juice
1 tablespoon balsamic vinegar
1 tablespoon honey or maple syrup
Pinch of salt
4 cups arugula, baby spinach, or spring mix
8 oz (225 g) burrata cheese
1/2 cup shelled pistachios, toasted
1/2 cup pomegranate seeds (arils)
1 tablespoon extra-virgin olive oil
Fresh mint or basil, optional
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the scrubbed beets on a sheet of foil or in a baking dish. Drizzle with olive oil and season with salt and freshly ground black pepper. Cover loosely with foil and roast for 45–60 minutes, depending on the size of the beets, until a knife slides easily into the centre.
3. Allow the roasted beets to cool until they are comfortable to handle. Rub or peel away the skins, then cut the beets into wedges or bite-sized pieces.
4. Pour the pomegranate juice into a small saucepan. Add the balsamic vinegar, honey or maple syrup and a pinch of salt. Bring the mixture to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the liquid has reduced to a glossy glaze. Remove from the heat and allow it to cool slightly.
5. Place the pistachios in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
6. Arrange the arugula, baby spinach or spring mix across a large serving platter. Add the roasted beet wedges and scatter the pomegranate seeds evenly over the greens.
7. Place the burrata in the centre of the salad. Gently tear it open so the creamy centre spreads naturally over the greens and roasted beetroot.
8. Scatter the toasted pistachios over the salad. Drizzle with extra-virgin olive oil and the cooled pomegranate glaze.
9. Finish with fresh mint or basil if desired and a little freshly cracked black pepper.
10. Serve immediately while the burrata is creamy and the greens are fresh.
Notes
Choose similar-sized beets so they roast at a similar rate.
Check the beets with a knife. They are ready when a knife slides easily into the centre.
Let the pomegranate juice gently reduce until it becomes glossy rather than rushing the glaze.
Watch the pistachios carefully while toasting because they can brown quickly.
Place the burrata in the centre just before serving to keep its creamy texture and presentation.
The roasted beets can be prepared ahead of time. Cool, peel and cut them before assembling the salad.
Serve immediately while the burrata is soft and creamy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roast
- Cuisine: Mediterranean