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.