Burrata and Roasted Beet Salad
A stunning salad with creamy burrata, roasted beets, pomegranate glaze, and pistachios. Elegant enough for a dinner party, easy enough for weeknights!
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Servings: 4
Calories: 280kcal
Ingredients
For the Salad:
- 4 medium beets red or golden
- 8 oz 225g burrata cheese
- 2 cups baby arugula
- ¼ cup shelled pistachios toasted
- ¼ cup fresh mint or basil leaves
- Flaky sea salt & black pepper
For the Pomegranate Glaze:
- ½ cup pomegranate juice
- 1 tbsp honey
- 1 tsp lemon juice
Instructions
- Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 45–60 minutes. Cool, peel, and slice.
- Make Glaze: Simmer pomegranate juice, honey, and lemon juice until thickened (10 mins). Cool.
- Assemble: Layer arugula, beets, and torn burrata on a platter. Drizzle with glaze, sprinkle pistachios and herbs. Season with salt and pepper.
Notes
- Make-Ahead: Roast beets and prepare glaze up to 2 days ahead.
- Cheese Swap: Substitute fresh mozzarella or goat cheese for burrata.
- Add Protein: Top with grilled chicken or salmon for a main dish.
- Vegan Option: Use dairy-free cashew cheese and maple syrup instead of honey.
- Extra Crunch: Add pomegranate arils or sunflower seeds.
Nutrition
Calories: 280kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Sodium: 180mg | Potassium: 500mg | Fiber: 4g | Sugar: 14g