A vibrant, flavor-packed salad that marries the earthy, sweet notes of roasted beets and caramelized sweet potatoes with the creamy indulgence of whipped burrata, all tied together by the sweet and tangy flavor of an apple cinnamon vinaigrette. Perfect for a holiday dinner, a cozy autumn lunch, or a refreshing side dish, this salad offers a delightful experience for the senses and a feast of textures and tastes.

Ingredients:

For the Salad:

• 3 medium-sized beets, peeled and cut into wedges
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional, for added flavor)
• 4 cups mixed salad greens (such as arugula, baby spinach, or kale)
• 1/2 cup toasted walnuts or pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup thinly sliced red onions

For the Whipped Burrata:

• 2 balls of fresh burrata cheese
• 1/4 cup heavy cream
• 1/4 teaspoon sea salt

For the Apple Cinnamon Vinaigrette:

• 1/3 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider or apple juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation:

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the beet wedges with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread the beets on one side of the prepared baking sheet.
3. In the same bowl, toss the diced sweet potatoes with the remaining olive oil, salt, pepper, and smoked paprika if using. Spread the sweet potatoes on the other side of the baking sheet, ensuring they are spaced out to roast evenly.
4. Roast in the oven for 25-30 minutes, turning halfway through, until the beets are tender and the sweet potatoes are caramelized and soft. Remove from the oven and set aside to cool.

Step 2: Prepare the Whipped Burrata

1. Drain the burrata and place it in a medium-sized mixing bowl.
2. Using a fork or hand mixer, gently break up the burrata and begin to whip it, slowly adding the heavy cream until the mixture is smooth and creamy. Season with salt and set aside.

Step 3: Make the Apple Cinnamon Vinaigrette

1. In a small bowl or a jar with a lid, combine the apple cider vinegar, olive oil, apple cider (or juice), honey (or maple syrup), Dijon mustard, ground cinnamon, salt, and black pepper.
2. Whisk or shake vigorously until well combined and emulsified. Taste and adjust seasoning if necessary. Set aside.

Step 4: Assemble the Salad

1. In a large salad bowl or platter, lay down a bed of mixed salad greens.
2. Arrange the roasted beets and sweet potatoes on top of the greens.
3. Add thinly sliced red onions, toasted nuts, dried cranberries, and crumbled goat cheese (if using).
4. Spoon dollops of whipped burrata onto the salad, distributing them evenly.

Step 5: Dress the Salad and Serve

1. Drizzle the apple cinnamon vinaigrette over the salad just before serving.
2. Gently toss or leave it arranged for a beautiful presentation.
3. Finish with a sprinkle of extra nuts or fresh herbs if desired.

Cooking Notes:

• Roasting Tip: Ensure that your beets and sweet potatoes are cut into uniform pieces for even roasting. If you prefer, you can roast them separately to prevent the beets from coloring the sweet potatoes.
• Make Ahead: You can roast the vegetables and prepare the whipped burrata a day in advance, storing them in separate airtight containers in the fridge. Bring to room temperature before assembling.
• Cheese Substitute: If burrata is unavailable, substitute with fresh mozzarella or a generous dollop of creamy ricotta cheese.

Serving Suggestions:

• Serve as a standalone lunch dish with crusty bread on the side.
• Pair with grilled chicken or salmon for a more substantial meal.
• This salad makes an elegant starter for a festive dinner party.

Tips:

1. Customize Your Greens: Use a mix of hearty and tender greens for balance, such as baby kale and arugula, which complement the roasted vegetables well.
2. Season to Taste: Adjust the sweetness of the vinaigrette with more or less honey/maple syrup depending on your preference.
3. Storage: If you have leftovers, store the components separately to keep the salad from getting soggy.

Time Estimates:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving):

• Calories: Approximately 370
• Protein: 10g
• Sodium: 480mg

Conclusion:

This Beet and Sweet Potato Salad with Whipped Burrata and Apple Cinnamon Vinaigrette is a delightful burst of fall flavors, perfect for brightening any meal. The combination of warm roasted vegetables, creamy cheese, and the unique vinaigrette will leave your taste buds wanting more. Easy to make yet impressive in presentation, it’s a must-try for any food enthusiast looking for a fresh twist on seasonal salads.

Beet and Sweet Potato Salad with Whipped Burrata and Apple Cinnamon Vinaigrette

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

For the Salad:

• 3 medium-sized beets, peeled and cut into wedges
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional, for added flavor)
• 4 cups mixed salad greens (such as arugula, baby spinach, or kale)
• 1/2 cup toasted walnuts or pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup thinly sliced red onions

For the Whipped Burrata:

• 2 balls of fresh burrata cheese
• 1/4 cup heavy cream
• 1/4 teaspoon sea salt

For the Apple Cinnamon Vinaigrette:

• 1/3 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider or apple juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

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Instructions

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the beet wedges with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread the beets on one side of the prepared baking sheet.
3. In the same bowl, toss the diced sweet potatoes with the remaining olive oil, salt, pepper, and smoked paprika if using. Spread the sweet potatoes on the other side of the baking sheet, ensuring they are spaced out to roast evenly.
4. Roast in the oven for 25-30 minutes, turning halfway through, until the beets are tender and the sweet potatoes are caramelized and soft. Remove from the oven and set aside to cool.

Step 2: Prepare the Whipped Burrata

1. Drain the burrata and place it in a medium-sized mixing bowl.
2. Using a fork or hand mixer, gently break up the burrata and begin to whip it, slowly adding the heavy cream until the mixture is smooth and creamy. Season with salt and set aside.

Step 3: Make the Apple Cinnamon Vinaigrette

1. In a small bowl or a jar with a lid, combine the apple cider vinegar, olive oil, apple cider (or juice), honey (or maple syrup), Dijon mustard, ground cinnamon, salt, and black pepper.
2. Whisk or shake vigorously until well combined and emulsified. Taste and adjust seasoning if necessary. Set aside.

Step 4: Assemble the Salad

1. In a large salad bowl or platter, lay down a bed of mixed salad greens.
2. Arrange the roasted beets and sweet potatoes on top of the greens.
3. Add thinly sliced red onions, toasted nuts, dried cranberries, and crumbled goat cheese (if using).
4. Spoon dollops of whipped burrata onto the salad, distributing them evenly.

Step 5: Dress the Salad and Serve

1. Drizzle the apple cinnamon vinaigrette over the salad just before serving.
2. Gently toss or leave it arranged for a beautiful presentation.
3. Finish with a sprinkle of extra nuts or fresh herbs if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 370
• Sodium: 480mg
• Protein: 10g