Name: Beet and Sweet Potato Salad with Burrata and Toasted Pine Nuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 medium beets, peeled and cubed; 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper to taste; 1 ball of burrata (about 8 oz); 1/4 cup pine nuts, toasted; 2 cups arugula or mixed greens (optional); Juice of 1 lemon (about 2 tablespoons); 1 teaspoon lemon zest; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 teaspoon honey or maple syrup; Salt and pepper to taste

Introduction

Beet and Sweet Potato Salad with Burrata and Toasted Pine Nuts is a dish that effortlessly combines earthy, sweet, and creamy flavors. The roasted beets and sweet potatoes bring a natural sweetness and satisfying texture, while the burrata adds a rich, milky creaminess that melts in your mouth. Topped with toasted pine nuts for a nutty crunch and drizzled with a bright lemon thyme vinaigrette, this salad is a perfect blend of comforting and refreshing elements. Ideal for an elegant dinner or a wholesome lunch, it can be served as a light main course or a delightful side dish.

This salad is a feast for both the eyes and the palate. Vibrant roasted beets and golden sweet potatoes are beautifully contrasted by the creamy white burrata, while the pine nuts and lemon thyme vinaigrette tie the whole dish together with layers of flavor. Rich in antioxidants, fiber, and healthy fats, this salad is not only indulgent but also nutritious.

Ingredients:

For the Salad:

2 medium beets, peeled and cubed
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
1 ball of burrata (about 8 oz)
1/4 cup pine nuts, toasted
2 cups arugula or mixed greens (optional)

For the Lemon Thyme Vinaigrette:

Juice of 1 lemon (about 2 tablespoons)
1 teaspoon lemon zest
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon honey or maple syrup
Salt and pepper to taste

Preparation:

Step 1: Roast the Beets and Sweet Potatoes

Preheat your oven to 400°F (200°C). On separate baking sheets, toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until golden brown and tender. Roast the beets for 35-40 minutes, as they tend to take longer, until fork-tender. Allow them to cool slightly after roasting.

Step 2: Toast the Pine Nuts

While the vegetables are roasting, toast the pine nuts. Heat a small dry skillet over medium heat. Add the pine nuts and stir frequently for 3-5 minutes, until they are golden brown and fragrant. Be careful not to let them burn. Remove from heat and set aside.

Step 3: Make the Lemon Thyme Vinaigrette

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, fresh thyme, honey, salt, and pepper. Adjust seasoning to taste. Set the vinaigrette aside to allow the flavors to meld.

Step 4: Assemble the Salad

On a large serving plate or in individual bowls, arrange the arugula or mixed greens (if using) as a base. Top with the roasted beets and sweet potatoes, distributing them evenly. Tear the burrata into pieces and place it over the salad. Sprinkle with the toasted pine nuts for added crunch.

Step 5: Drizzle with Vinaigrette and Serve

Drizzle the lemon thyme vinaigrette over the entire salad. Be generous with the dressing to balance the richness of the burrata with the sweet and earthy vegetables. Serve immediately while the roasted vegetables are still slightly warm, and the burrata is soft and creamy.

COOKING Notes:

Roasting Tips: Roasting the beets and sweet potatoes separately is important, as beets can bleed their vibrant color onto other vegetables. If you want to avoid stained hands, wear gloves while peeling and chopping the beets.
Burrata: Burrata is a soft, creamy cheese, but if you can’t find it, fresh mozzarella or even goat cheese would make good substitutes.
Vinaigrette: The lemon thyme vinaigrette adds a bright and tangy counterpoint to the sweetness of the vegetables and the richness of the burrata. You can adjust the sweetness or acidity by adding more honey or lemon, depending on your taste preferences.

Serving Suggestions:

This salad can be served as a light lunch or paired with a protein like grilled chicken, steak, or fish for a more filling dinner.
For a vegetarian feast, pair this salad with a hearty grain like quinoa or farro for added texture and nutrition.
A crisp glass of white wine, such as Sauvignon Blanc or Pinot Grigio, complements the fresh, tangy flavors of this dish.

Tips:

Make Ahead: You can roast the beets and sweet potatoes ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to serve, simply assemble the salad and add the fresh burrata and vinaigrette.
Add a Crunch: For extra texture, consider adding additional seeds or nuts like sunflower seeds, pecans, or walnuts.
Spice it Up: If you enjoy a bit of heat, try adding a pinch of chili flakes or a drizzle of hot honey to the salad for a spicy-sweet kick.

Prep Time:

15 minutes

Cooking Time:

40 minutes

Total Time:

55 minutes

Nutritional Information (per serving, assuming 4 servings):

Calories: 380
Protein: 9g
Sodium: 260mg
Fat: 24g
Carbohydrates: 32g
Fiber: 6g

Conclusion

Beet and Sweet Potato Salad with Burrata and Toasted Pine Nuts is a show-stopping dish that is as delicious as it is beautiful. The combination of sweet, roasted root vegetables with the creamy richness of burrata, the nutty crunch of pine nuts, and the zesty lemon thyme vinaigrette creates a salad that is satisfying in both taste and texture. Whether you’re serving this as a main course or a side, it’s sure to impress with its bold colors and complex flavors. Plus, it’s easy to make, nutritious, and perfect for any occasion, from casual dinners to elegant gatherings.