Beet and Sweet Potato Salad with Burrata, Walnuts, and Maple Dijon Dressing

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Introduction

This Beet and Sweet Potato Salad with Burrata, Walnuts, and Maple Dijon Dressing is a delightful balance of earthy, sweet, creamy, and tangy flavors. Perfect as a centerpiece or side dish, the roasted vegetables provide warmth and depth, while the burrata adds a luxurious creaminess. The toasted walnuts bring a satisfying crunch, and the maple Dijon dressing ties it all together with a sweet and tangy finish. This vibrant salad is not only stunning but also packed with nutrients, making it ideal for both special occasions and everyday meals.

Ingredients

For the Salad:

  • 2 medium beets, roasted and diced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup burrata cheese
  • 1/2 cup walnuts, toasted
  • 4 cups mixed greens (arugula, spinach, or your choice)
  • Salt and pepper to taste

For the Maple Dijon Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Preparation

Step 1: Roast the Vegetables

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Beets: Wrap the beets in aluminum foil and place them on a baking tray. Roast for 45-60 minutes, or until they are fork-tender. Once cooled, peel the skin by rubbing it off with a paper towel, then dice into bite-sized pieces.
  3. Roast the Sweet Potatoes: Toss the cubed sweet potatoes with a drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

Step 2: Make the Maple Dijon Dressing

  1. Whisk the Ingredients: In a small mixing bowl, combine olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Whisk until emulsified.
  2. Adjust Consistency: If the dressing feels too thick, add a small amount of water (1 teaspoon at a time) until it reaches your desired consistency.

Step 3: Assemble the Salad

  1. Prepare the Base: In a large serving bowl, layer the mixed greens as the foundation of the salad.
  2. Add the Roasted Vegetables: Scatter the roasted sweet potatoes and diced beets over the greens.
  3. Incorporate Walnuts: Sprinkle the toasted walnuts evenly across the salad for added crunch.
  4. Top with Burrata: Tear the burrata into pieces and arrange them on top of the salad.
  5. Dress the Salad: Drizzle the Maple Dijon dressing over the entire salad. Toss gently to coat the ingredients evenly without breaking the burrata.

Step 4: Serve

  1. Garnish and Enjoy: Add a final sprinkle of walnuts or a drizzle of dressing as a garnish, if desired. Serve immediately for the best texture and flavor.

Cooking Notes

  • Roasting Tips: Roasting the beets and sweet potatoes separately prevents their flavors and colors from mingling too much.
  • Toasting Walnuts: Toast walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. This enhances their flavor.
  • Make-Ahead: Roast the vegetables and prepare the dressing up to a day ahead. Assemble the salad just before serving to keep the greens fresh.
  • Burrata Substitutes: Use fresh mozzarella or goat cheese as an alternative if burrata is unavailable.

Serving Suggestions

This salad pairs beautifully with grilled chicken, seared salmon, or a hearty grain like quinoa for a complete meal. Serve it as an appetizer for a dinner party or enjoy it as a light lunch with crusty bread on the side.

Tips

  • Seasoning: Lightly season each layer of the salad to ensure every bite is flavorful.
  • Peeling Beets: Wear gloves or use a paper towel to avoid staining your hands while peeling roasted beets.
  • Customizations: Add dried cranberries or pomegranate seeds for an extra pop of sweetness and color.
  • Storage: Leftovers can be stored in an airtight container for up to 2 days. Keep the dressing separate to prevent sogginess.

Prep Time:

15 minutes

Cooking Time:

1 hour

Total Time:

1 hour 15 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 10g
  • Sodium: 280mg

Conclusion

The Beet and Sweet Potato Salad with Burrata, Walnuts, and Maple Dijon Dressing is a feast for both the eyes and the palate. The vibrant colors, rich textures, and balanced flavors make this dish a standout addition to any meal. Whether you’re hosting a special dinner or looking for a nutritious and delicious salad to elevate your weekday meals, this recipe delivers on all fronts. Packed with wholesome ingredients and dressed with a mouthwatering maple Dijon dressing, this salad will leave everyone asking for seconds.

Print
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Beet and Sweet Potato Salad with Burrata, Walnuts, and Maple Dijon Dressing

  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 medium beets, roasted and diced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup burrata cheese
  • 1/2 cup walnuts, toasted
  • 4 cups mixed greens (arugula, spinach, or your choice)
  • Salt and pepper to taste

For the Maple Dijon Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

Step 1: Roast the Vegetables

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Beets: Wrap the beets in aluminum foil and place them on a baking tray. Roast for 45-60 minutes, or until they are fork-tender. Once cooled, peel the skin by rubbing it off with a paper towel, then dice into bite-sized pieces.
  3. Roast the Sweet Potatoes: Toss the cubed sweet potatoes with a drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

Step 2: Make the Maple Dijon Dressing

  1. Whisk the Ingredients: In a small mixing bowl, combine olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Whisk until emulsified.
  2. Adjust Consistency: If the dressing feels too thick, add a small amount of water (1 teaspoon at a time) until it reaches your desired consistency.

Step 3: Assemble the Salad

  1. Prepare the Base: In a large serving bowl, layer the mixed greens as the foundation of the salad.
  2. Add the Roasted Vegetables: Scatter the roasted sweet potatoes and diced beets over the greens.
  3. Incorporate Walnuts: Sprinkle the toasted walnuts evenly across the salad for added crunch.
  4. Top with Burrata: Tear the burrata into pieces and arrange them on top of the salad.
  5. Dress the Salad: Drizzle the Maple Dijon dressing over the entire salad. Toss gently to coat the ingredients evenly without breaking the burrata.

Step 4: Serve

  1. Garnish and Enjoy: Add a final sprinkle of walnuts or a drizzle of dressing as a garnish, if desired. Serve immediately for the best texture and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Nutrition

  • Calories: 320
  • Sodium: 280mg
  • Protein: 10g

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