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!
Holiday Beet and Burrata Salad with Cranberry Rosemary Vinaigrette
- Total Time: 1 hour 20 minutes
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)
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