Holiday Beet and Burrata Salad with Cranberry Rosemary Vinaigrette

Introduction

The Holiday Beet and Burrata Salad with Cranberry Rosemary Vinaigrette is a stunning, festive salad that’s sure to be a showstopper at your holiday table. The natural sweetness of roasted beets, the creaminess of fresh burrata, and the tartness of the cranberry vinaigrette create a perfect harmony of flavors. With vibrant colors and fresh ingredients, this salad captures the essence of the season. Whether you’re hosting a holiday feast or looking for a refreshing side dish, this recipe brings together the best of winter ingredients in an elegant presentation.

Ingredients

For the Salad:

  • 4 medium-sized beets (red and golden, roasted and sliced)
  • 2 cups mixed greens (arugula, baby spinach, and kale)
  • 1 ball of burrata cheese (or fresh mozzarella as an alternative)
  • ½ cup pomegranate arils (for extra crunch and color)
  • ¼ cup roasted pistachios (or walnuts, roughly chopped)
  • 1 small red onion (thinly sliced)
  • 2 tablespoons fresh mint leaves (chopped)
  • Salt and pepper (to taste)

For the Cranberry Rosemary Vinaigrette:

  • ½ cup fresh cranberries (or ¼ cup cranberry sauce)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 2 tablespoons honey (or maple syrup)
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper (to taste)

Preparation

Step 1: Roast the Beets

  • Preheat your oven to 400°F (200°C).
  • Wash the beets thoroughly, then wrap each beet in aluminum foil.
  • Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
  • Allow the beets to cool, then peel and slice them into thin rounds.

Step 2: Prepare the Vinaigrette

  • In a small saucepan, combine the cranberries, rosemary, honey, and minced garlic. Cook over medium heat for 5-7 minutes, until the cranberries burst and the mixture thickens.
  • Remove from heat and let cool slightly. Blend the cranberry mixture with apple cider vinegar, Dijon mustard, and olive oil until smooth.
  • Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Salad

  • On a large serving platter, arrange the mixed greens as the base.
  • Layer the sliced roasted beets over the greens, alternating between red and golden beets for a colorful display.
  • Tear the burrata cheese and scatter it over the salad.
  • Add the sliced red onion, pomegranate arils, and chopped pistachios.

Step 4: Drizzle with Vinaigrette

  • Drizzle the cranberry rosemary vinaigrette generously over the salad.
  • Garnish with fresh mint leaves and a sprinkle of salt and pepper.

Cooking Note

  • Beet Tips: For easier peeling, rub the skin off the beets under running water once they are cool.
  • Burrata Substitution: If you can’t find burrata, use fresh mozzarella or ricotta for a similar creamy texture.
  • Vinaigrette Storage: The cranberry rosemary vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

This salad makes a fantastic starter or side dish for holiday meals. Pair it with roasted meats like turkey, ham, or lamb. It’s also a great accompaniment to a cheese platter or as a light lunch served with crusty bread.

Tips

  • Customize the Greens: Feel free to use your favorite greens like romaine, baby kale, or even a spring mix.
  • Add Some Crunch: If you prefer a bit more texture, try adding roasted chickpeas or croutons.
  • Vegan Option: Substitute the burrata with vegan cheese or omit it entirely for a plant-based version. Swap honey with agave syrup in the vinaigrette.

Prep Time:

20 minutes

Cooking Time:

1 hour (including beet roasting time)

Total Time:

1 hour 20 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 8g
  • Sodium: 220mg
  • Fat: 24g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Sugar: 12g

Conclusion

The Holiday Beet and Burrata Salad with Cranberry Rosemary Vinaigrette is a vibrant and delicious dish that will elevate your holiday gatherings. Its festive colors and bold flavors make it a delightful and memorable addition to any menu. This salad is a celebration of seasonal ingredients, offering a perfect balance of sweet, creamy, and tangy elements. Enjoy the taste of the holidays with every bite!

 

Print
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Holiday Beet and Burrata Salad with Cranberry Rosemary Vinaigrette


  • Author: Imili Johnson
  • Total Time: 1 hour 20 minutes

Ingredients

Scale

For the Salad:

  • 4 medium-sized beets (red and golden, roasted and sliced)
  • 2 cups mixed greens (arugula, baby spinach, and kale)
  • 1 ball of burrata cheese (or fresh mozzarella as an alternative)
  • ½ cup pomegranate arils (for extra crunch and color)
  • ¼ cup roasted pistachios (or walnuts, roughly chopped)
  • 1 small red onion (thinly sliced)
  • 2 tablespoons fresh mint leaves (chopped)
  • Salt and pepper (to taste)

For the Cranberry Rosemary Vinaigrette:

  • ½ cup fresh cranberries (or ¼ cup cranberry sauce)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 2 tablespoons honey (or maple syrup)
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper (to taste)

Instructions

Step 1: Roast the Beets

  • Preheat your oven to 400°F (200°C).
  • Wash the beets thoroughly, then wrap each beet in aluminum foil.
  • Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
  • Allow the beets to cool, then peel and slice them into thin rounds.

Step 2: Prepare the Vinaigrette

  • In a small saucepan, combine the cranberries, rosemary, honey, and minced garlic. Cook over medium heat for 5-7 minutes, until the cranberries burst and the mixture thickens.
  • Remove from heat and let cool slightly. Blend the cranberry mixture with apple cider vinegar, Dijon mustard, and olive oil until smooth.
  • Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Salad

  • On a large serving platter, arrange the mixed greens as the base.
  • Layer the sliced roasted beets over the greens, alternating between red and golden beets for a colorful display.
  • Tear the burrata cheese and scatter it over the salad.
  • Add the sliced red onion, pomegranate arils, and chopped pistachios.

Step 4: Drizzle with Vinaigrette

  • Drizzle the cranberry rosemary vinaigrette generously over the salad.
  • Garnish with fresh mint leaves and a sprinkle of salt and pepper.

Cooking Note

  • Beet Tips: For easier peeling, rub the skin off the beets under running water once they are cool.
  • Burrata Substitution: If you can’t find burrata, use fresh mozzarella or ricotta for a similar creamy texture.
  • Vinaigrette Storage: The cranberry rosemary vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour (including beet roasting time)

Nutrition

  • Calories: 320
  • Sodium: 220mg
  • Protein: 8g