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
- Preheat your oven to 400°F (200°C).
- Rinse and scrub the beets thoroughly to remove any dirt. Cut off the tops and wrap each beet individually in aluminum foil.
- 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.
- Allow the beets to cool slightly before peeling. The skins should easily slip off when rubbed with a paper towel or your fingers.
- Slice the roasted beets into wedges and set aside.
Step 2: Prepare the Pumpkin Seed Pesto
- In a food processor, combine the toasted pumpkin seeds, fresh basil, fresh parsley, grated Parmesan, and minced garlic. Pulse a few times to combine.
- 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.
- 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
- In a small saucepan over medium heat, combine the pomegranate juice and honey or maple syrup.
- 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
- Arrange a bed of mixed greens on a large serving platter or individual salad plates.
- Place the roasted beet wedges over the greens, alternating colors for a visually appealing presentation.
- Tear the burrata cheese and scatter pieces evenly over the salad. Ensure the creamy center is visible for a stunning effect.
- Drizzle spoonfuls of the pumpkin seed pesto over the beets and greens, then finish with a generous drizzle of the pomegranate reduction.
- Sprinkle pomegranate arils over the salad for a burst of color and flavor.
Step 5: Final Touches
- Season the salad with a pinch of flaky sea salt and freshly ground black pepper.
- 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.
Roasted Beet and Burrata Salad with Pumpkin Seed Pesto and Pomegranate Reduction
- Total Time: 1 hour 20 minutes
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
Instructions
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C).
- Rinse and scrub the beets thoroughly to remove any dirt. Cut off the tops and wrap each beet individually in aluminum foil.
- 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.
- Allow the beets to cool slightly before peeling. The skins should easily slip off when rubbed with a paper towel or your fingers.
- Slice the roasted beets into wedges and set aside.
Step 2: Prepare the Pumpkin Seed Pesto
- In a food processor, combine the toasted pumpkin seeds, fresh basil, fresh parsley, grated Parmesan, and minced garlic. Pulse a few times to combine.
- 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.
- 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
- In a small saucepan over medium heat, combine the pomegranate juice and honey or maple syrup.
- 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
- Arrange a bed of mixed greens on a large serving platter or individual salad plates.
- Place the roasted beet wedges over the greens, alternating colors for a visually appealing presentation.
- Tear the burrata cheese and scatter pieces evenly over the salad. Ensure the creamy center is visible for a stunning effect.
- Drizzle spoonfuls of the pumpkin seed pesto over the beets and greens, then finish with a generous drizzle of the pomegranate reduction.
- Sprinkle pomegranate arils over the salad for a burst of color and flavor.
Step 5: Final Touches
- Season the salad with a pinch of flaky sea salt and freshly ground black pepper.
- 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