Introduction
This Grilled Beet and Burrata Salad with Pomegranate and Pistachios is a show-stopping salad that combines earthy, sweet grilled beets, creamy burrata cheese, and the tart crunch of pomegranate seeds. It’s a perfect dish to celebrate the bounty of seasonal produce while offering a variety of textures and flavors. Whether you’re preparing it as a starter for a festive dinner or as a light, refreshing meal, this salad is sure to impress. The vibrant colors make it visually appealing, and the blend of flavors will leave your taste buds delighted. This salad is not only nutritious but also a great source of antioxidants, healthy fats, and protein.
Ingredients:
- For the Salad:
- 4 medium-sized beets (red or golden), peeled and sliced into ½-inch rounds
- 2 balls of burrata cheese
- 1 cup pomegranate seeds
- ½ cup shelled pistachios, roughly chopped
- 4 cups mixed salad greens (arugula, spinach, or baby kale)
- 2 tablespoons olive oil (for grilling the beets)
- Salt and black pepper to taste
- For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Preparation:
Step 1: Prepare the Beets
Preheat your grill to medium-high heat. Toss the beet slices with 2 tablespoons of olive oil, salt, and pepper. Grill the beets for about 3-4 minutes on each side, or until they develop grill marks and become slightly tender. Set them aside to cool.
Step 2: Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasoning as needed.
Step 3: Assemble the Salad Base
Arrange the mixed salad greens on a large serving platter. Lay the grilled beet slices over the greens in an even layer.
Step 4: Add the Burrata and Pomegranate
Carefully tear the burrata balls into smaller pieces and scatter them over the grilled beets. Sprinkle the pomegranate seeds evenly across the salad for a burst of color and flavor.
Step 5: Garnish with Pistachios
Finish the salad by sprinkling the chopped pistachios on top. Drizzle the prepared dressing generously over the entire salad.
Step 6: Serve
Serve the salad immediately, garnished with a bit of extra pomegranate seeds and a light drizzle of olive oil for a polished look.
Cooking Notes:
- Beet Options: Use a mix of red and golden beets for a more colorful presentation. If you’re short on time, pre-cooked beets can be used, though grilling adds a nice smoky flavor.
- Burrata Substitutes: If you can’t find burrata, fresh mozzarella or goat cheese can work well as alternatives.
- Nut Allergies: Swap pistachios with toasted sunflower seeds for a nut-free option.
Serving Suggestions:
- This salad pairs beautifully with grilled chicken, seared salmon, or roasted vegetables for a complete meal.
- Serve alongside a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing dining experience.
Tips:
- Grilling Beets: To prevent the beets from sticking to the grill, make sure they are well-coated in olive oil and the grill is preheated.
- Dressing Ahead: You can make the dressing up to a day in advance and store it in the refrigerator. Give it a good shake before using.
- Texture Balance: For extra crunch, consider adding thinly sliced radishes or fennel to the salad.
- Make It a Meal: Add protein like grilled shrimp, chickpeas, or quinoa to make this salad a more filling main course.
Prep Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 10 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Sugar: 12 g
- Fat: 22 g
- Sodium: 320 mg
Conclusion
This Grilled Beet and Burrata Salad with Pomegranate and Pistachios is a fantastic way to celebrate fresh, seasonal ingredients. The smoky grilled beets combined with creamy burrata, crunchy pistachios, and tart pomegranate seeds create a harmonious and delightful dish. Perfect for gatherings, holidays, or a simple lunch, this salad is sure to become a favorite on your table.
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Grilled Beet and Burrata Salad with Pomegranate and Pistachios
- Total Time: 25 minutes
Ingredients
- For the Salad:
- 4 medium-sized beets (red or golden), peeled and sliced into ½-inch rounds
- 2 balls of burrata cheese
- 1 cup pomegranate seeds
- ½ cup shelled pistachios, roughly chopped
- 4 cups mixed salad greens (arugula, spinach, or baby kale)
- 2 tablespoons olive oil (for grilling the beets)
- Salt and black pepper to taste
- For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Beets
Preheat your grill to medium-high heat. Toss the beet slices with 2 tablespoons of olive oil, salt, and pepper. Grill the beets for about 3-4 minutes on each side, or until they develop grill marks and become slightly tender. Set them aside to cool.
Step 2: Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasoning as needed.
Step 3: Assemble the Salad Base
Arrange the mixed salad greens on a large serving platter. Lay the grilled beet slices over the greens in an even layer.
Step 4: Add the Burrata and Pomegranate
Carefully tear the burrata balls into smaller pieces and scatter them over the grilled beets. Sprinkle the pomegranate seeds evenly across the salad for a burst of color and flavor.
Step 5: Garnish with Pistachios
Finish the salad by sprinkling the chopped pistachios on top. Drizzle the prepared dressing generously over the entire salad.
Step 6: Serve
Serve the salad immediately, garnished with a bit of extra pomegranate seeds and a light drizzle of olive oil for a polished look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320
- Sodium: 320 mg
- Protein: 10g