Roasted Beet and Burrata Salad with Pumpkin Seed Pesto and Pomegranate Reduction

This Roasted Beet and Burrata Salad with Pumpkin Seed Pesto and Pomegranate Reduction is a show-stopping dish that seamlessly combines earthy beets, creamy burrata, nutty pumpkin seed pesto, and a sweet-tart pomegranate reduction. Perfect for a holiday meal, a dinner party, or an impressive starter, this dish delivers vibrant colors and rich flavors that will captivate your guests’ palates.


Ingredients:

For the Salad:

  • 4 medium beets (2 golden and 2 red, or any combination you prefer)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 8 oz burrata cheese
  • 4 cups mixed greens (arugula, baby spinach, or your favorite blend)
  • 1/2 cup pomegranate arils (seeds)

For the Pumpkin Seed Pesto:

  • 1/2 cup raw pumpkin seeds (pepitas), lightly toasted
  • 1 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 cup olive oil (plus more as needed)
  • Juice of half a lemon
  • Salt and freshly ground black pepper to taste

For the Pomegranate Reduction:

  • 1 cup pomegranate juice
  • 1 tablespoon honey or maple syrup

Preparation:

Step 1: Roast the Beets

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and scrub the beets thoroughly to remove any dirt. Cut off the tops and wrap each beet individually in aluminum foil.
  3. Drizzle a little olive oil over each beet before sealing the foil packet. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until they are fork-tender.
  4. Allow the beets to cool slightly before peeling. The skins should easily slip off when rubbed with a paper towel or your fingers.
  5. Slice the roasted beets into wedges and set aside.

Step 2: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine the toasted pumpkin seeds, fresh basil, fresh parsley, grated Parmesan, and minced garlic. Pulse a few times to combine.
  2. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto. Add more olive oil as needed to reach your desired consistency.
  3. Add lemon juice, then season with salt and freshly ground black pepper to taste. Transfer the pesto to a small bowl and set aside.

Step 3: Make the Pomegranate Reduction

  1. In a small saucepan over medium heat, combine the pomegranate juice and honey or maple syrup.
  2. Bring the mixture to a simmer and let it cook, stirring occasionally, until it has reduced by half and thickened into a syrup-like consistency (about 10-15 minutes). Remove from heat and let it cool.

Step 4: Assemble the Salad

  1. Arrange a bed of mixed greens on a large serving platter or individual salad plates.
  2. Place the roasted beet wedges over the greens, alternating colors for a visually appealing presentation.
  3. Tear the burrata cheese and scatter pieces evenly over the salad. Ensure the creamy center is visible for a stunning effect.
  4. Drizzle spoonfuls of the pumpkin seed pesto over the beets and greens, then finish with a generous drizzle of the pomegranate reduction.
  5. Sprinkle pomegranate arils over the salad for a burst of color and flavor.

Step 5: Final Touches

  1. Season the salad with a pinch of flaky sea salt and freshly ground black pepper.
  2. Optionally, garnish with extra basil leaves or toasted pumpkin seeds for added texture.

COOKING Note:

  • Roasting Time: Roasting beets can vary depending on their size. Check them at 45 minutes and adjust accordingly.
  • Pesto Consistency: Adjust the amount of olive oil in the pumpkin seed pesto to make it as thick or thin as you like.
  • Pomegranate Reduction: Keep an eye on the reduction to ensure it doesn’t over-reduce and become too thick.

Serving Suggestions:

  • Serve as a standalone appetizer or a side dish alongside grilled chicken or roasted lamb.
  • Pair with crusty bread to soak up the rich pesto and burrata.
  • For a more filling meal, add toasted quinoa or farro for added texture and heartiness.

Tips:

  • Beet Preparation: You can roast the beets a day in advance. Store them in the refrigerator until ready to use.
  • Burrata Substitute: If you can’t find burrata, fresh mozzarella or creamy goat cheese are good alternatives.
  • Storage: Leftover pesto can be stored in an airtight container in the refrigerator for up to one week.
  • Vegan Version: To make this dish vegan, skip the burrata and replace Parmesan cheese in the pesto with nutritional yeast.

Prep Time:

20 minutes

Cooking Time:

60 minutes (for roasting the beets and making the reduction)

Total Time:

1 hour 20 minutes


Nutritional Information (Per Serving):

  • Calories: Approximately 320
  • Protein: 12g
  • Sodium: 320mg (Note: Nutritional values will vary depending on portion size and ingredients used.)

Conclusion

This Roasted Beet and Burrata Salad with Pumpkin Seed Pesto and Pomegranate Reduction is a true celebration of flavors and textures. The creamy burrata pairs beautifully with sweet, earthy beets, while the nutty pumpkin seed pesto and sweet-tart pomegranate reduction elevate this salad to gourmet levels. It’s perfect for any special occasion or as a refreshing yet hearty dish on a warm day.

 

Print
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Roasted Beet and Burrata Salad with Pumpkin Seed Pesto and Pomegranate Reduction


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

Ingredients

Scale

For the Salad:

  • 4 medium beets (2 golden and 2 red, or any combination you prefer)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 8 oz burrata cheese
  • 4 cups mixed greens (arugula, baby spinach, or your favorite blend)
  • 1/2 cup pomegranate arils (seeds)

For the Pumpkin Seed Pesto:

  • 1/2 cup raw pumpkin seeds (pepitas), lightly toasted
  • 1 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 cup olive oil (plus more as needed)
  • Juice of half a lemon
  • Salt and freshly ground black pepper to taste

For the Pomegranate Reduction:

  • 1 cup pomegranate juice
  • 1 tablespoon honey or maple syrup

Instructions

Step 1: Roast the Beets

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and scrub the beets thoroughly to remove any dirt. Cut off the tops and wrap each beet individually in aluminum foil.
  3. Drizzle a little olive oil over each beet before sealing the foil packet. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until they are fork-tender.
  4. Allow the beets to cool slightly before peeling. The skins should easily slip off when rubbed with a paper towel or your fingers.
  5. Slice the roasted beets into wedges and set aside.

Step 2: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine the toasted pumpkin seeds, fresh basil, fresh parsley, grated Parmesan, and minced garlic. Pulse a few times to combine.
  2. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto. Add more olive oil as needed to reach your desired consistency.
  3. Add lemon juice, then season with salt and freshly ground black pepper to taste. Transfer the pesto to a small bowl and set aside.

Step 3: Make the Pomegranate Reduction

  1. In a small saucepan over medium heat, combine the pomegranate juice and honey or maple syrup.
  2. Bring the mixture to a simmer and let it cook, stirring occasionally, until it has reduced by half and thickened into a syrup-like consistency (about 10-15 minutes). Remove from heat and let it cool.

Step 4: Assemble the Salad

  1. Arrange a bed of mixed greens on a large serving platter or individual salad plates.
  2. Place the roasted beet wedges over the greens, alternating colors for a visually appealing presentation.
  3. Tear the burrata cheese and scatter pieces evenly over the salad. Ensure the creamy center is visible for a stunning effect.
  4. Drizzle spoonfuls of the pumpkin seed pesto over the beets and greens, then finish with a generous drizzle of the pomegranate reduction.
  5. Sprinkle pomegranate arils over the salad for a burst of color and flavor.

Step 5: Final Touches

  1. Season the salad with a pinch of flaky sea salt and freshly ground black pepper.
  2. Optionally, garnish with extra basil leaves or toasted pumpkin seeds for added texture.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes (for roasting the beets and making the reduction)

Nutrition

  • Calories: 320
  • Sodium: 320mg
  • Protein: 12g

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