Introduction
Elevate your salad game with this stunning Beet and Sweet Potato Salad! Packed with roasted beets and sweet potatoes, creamy burrata, crunchy roasted pumpkin seeds, and a zesty orange vinaigrette, this dish is a delightful combination of flavors and textures. Perfect for a light lunch, an elegant dinner side, or a vibrant dish to impress your guests, this salad strikes a perfect balance between earthy, creamy, and citrusy. Let’s bring this masterpiece to your table!
Ingredients
For the Salad:
- 2 medium beets, roasted and diced
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or kale)
- 8 oz burrata cheese
- 1/4 cup roasted pumpkin seeds
- Fresh herbs (such as basil or parsley) for garnish
For the Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste
Preparation
Step 1: Roast the Vegetables
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Vegetables:
- Toss the diced beets and cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Roast:
- Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Cool:
- Remove from the oven and allow the roasted vegetables to cool to room temperature.
Step 2: Make the Orange Vinaigrette
- Combine Ingredients:
- In a small bowl, whisk together the fresh orange juice, honey, Dijon mustard, and olive oil.
- Season:
- Add salt and pepper to taste, adjusting the balance of sweetness and acidity as desired.
Step 3: Assemble the Salad
- Combine Greens and Vegetables:
- In a large serving bowl, place the mixed greens as the base. Gently toss in the roasted beets and sweet potatoes.
- Add Burrata:
- Tear the burrata into small pieces and arrange them on top of the salad.
- Top with Pumpkin Seeds:
- Sprinkle the roasted pumpkin seeds over the salad for a delightful crunch.
- Dress the Salad:
- Drizzle the orange vinaigrette evenly over the salad just before serving.
Cooking Notes
- Roasting Tip: Roast beets and sweet potatoes on separate sides of the baking sheet to prevent the beets’ vibrant color from bleeding into the sweet potatoes.
- Make Ahead: Roast the vegetables and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving.
- Pumpkin Seeds: Use unsalted roasted pumpkin seeds for better control over the salad’s saltiness. Toast them briefly in a skillet for extra flavor.
Serving Suggestions
- Pair with Protein: Serve alongside grilled chicken, seared salmon, or roasted chickpeas for a heartier meal.
- Side Dish Delight: This salad is a perfect side for festive gatherings, pairing well with roasted turkey or glazed ham.
- Add Seasonal Fruits: Toss in orange segments or pomegranate arils for a burst of freshness and sweetness.
Tips
- Burrata Substitute: If burrata isn’t available, fresh mozzarella or goat cheese are great alternatives.
- Greens Variety: Mix arugula with spinach or kale for a blend of peppery and mild flavors.
- Color Pop: Use golden beets or purple sweet potatoes for an extra layer of vibrant color.
- Extra Vinaigrette: Make a double batch of the vinaigrette and store it in the fridge for up to a week. It’s great for other salads or as a marinade.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 9g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 4g
Conclusion
The Beet and Sweet Potato Salad with Burrata, Roasted Pumpkin Seeds, and Orange Vinaigrette is a vibrant, nutritious, and versatile dish that brings together an array of textures and flavors. The creamy burrata balances the earthiness of the roasted vegetables, while the orange vinaigrette adds a refreshing citrusy tang. Whether you’re entertaining guests or simply treating yourself, this salad is guaranteed to impress with its taste and presentation.
Print
Beet and Sweet Potato Salad with Burrata, Roasted Pumpkin Seeds, and Orange Vinaigrette
- Total Time: 45 minutes
Ingredients
Scale
For the Salad:
- 2 medium beets, roasted and diced
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or kale)
- 8 oz burrata cheese
- 1/4 cup roasted pumpkin seeds
- Fresh herbs (such as basil or parsley) for garnish
For the Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
Step 1: Roast the Vegetables
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Vegetables:
- Toss the diced beets and cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Roast:
- Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Cool:
- Remove from the oven and allow the roasted vegetables to cool to room temperature.
Step 2: Make the Orange Vinaigrette
- Combine Ingredients:
- In a small bowl, whisk together the fresh orange juice, honey, Dijon mustard, and olive oil.
- Season:
- Add salt and pepper to taste, adjusting the balance of sweetness and acidity as desired.
Step 3: Assemble the Salad
- Combine Greens and Vegetables:
- In a large serving bowl, place the mixed greens as the base. Gently toss in the roasted beets and sweet potatoes.
- Add Burrata:
- Tear the burrata into small pieces and arrange them on top of the salad.
- Top with Pumpkin Seeds:
- Sprinkle the roasted pumpkin seeds over the salad for a delightful crunch.
- Dress the Salad:
- Drizzle the orange vinaigrette evenly over the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 22g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g