Roasted Beet and Sweet Potato Salad with Burrata and Pumpkin Seed Pesto

This Roasted Beet and Sweet Potato Salad with Burrata and Pumpkin Seed Pesto is a stunningly colorful, nutrient-packed salad perfect for any occasion. Roasted beets and sweet potatoes bring earthy and sweet flavors, while burrata adds a creamy contrast. The pumpkin seed pesto is a fresh, nutty twist on the classic, adding depth and richness to the dish. Topped with crispy chickpeas and radicchio, the salad gains a crunchy texture and a hint of bitterness, balancing out the sweetness of the root vegetables and the creaminess of the cheese. This recipe is not only a visual treat but also an explosion of flavors and textures.

Ingredients:

Salad

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 ounces burrata cheese, torn into pieces
• 1 small head radicchio, sliced thin
• ½ cup crispy chickpeas (homemade or store-bought)

Pumpkin Seed Pesto

• ½ cup pumpkin seeds, toasted
• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1 clove garlic, minced
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil, plus more as needed
• Salt and pepper to taste

Preparation:

Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
3. Spread them out evenly on the prepared baking sheet.
4. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, add the toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
2. Pulse the ingredients until they are finely chopped.
3. Slowly drizzle in the olive oil while blending until a thick, smooth pesto forms. Add more olive oil if needed to reach the desired consistency.
4. Season the pesto with salt and pepper to taste.

Step 3: Prepare the Crispy Chickpeas (if making from scratch)

1. Preheat the oven to 400°F (if not already on from the roasted vegetables).
2. Pat dry a can of chickpeas (about 1 cup) after draining, and toss them in a little olive oil, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-30 minutes, shaking the pan halfway through, until golden and crispy.

Step 4: Assemble the Salad

1. Place a bed of radicchio on a large serving plate.
2. Arrange the roasted beets and sweet potatoes over the radicchio.
3. Add dollops of burrata throughout the salad.

Step 5: Add Pesto and Garnishes

1. Drizzle the pumpkin seed pesto generously over the roasted vegetables and burrata.
2. Top with the crispy chickpeas for crunch and an extra sprinkle of salt if needed.

Cooking Notes:

• For an even deeper flavor, try roasting the beets and sweet potatoes with a sprinkle of smoked paprika or fresh thyme.
• Burrata can be replaced with fresh mozzarella or goat cheese if you prefer a different type of cheese.
• You can prepare the pesto up to 3 days in advance and store it in the fridge.

Serving Suggestions:

Serve this salad warm or at room temperature. It’s an ideal side dish for a hearty main like roasted chicken or grilled fish but can also shine as a standalone main course.

Tips:

• For the pesto, feel free to mix in other fresh herbs, such as cilantro or mint, for a unique twist.
• The salad can be made vegan by substituting the burrata with a plant-based cheese alternative and omitting the Parmesan in the pesto.
• If you’re making crispy chickpeas from scratch, ensure they’re completely dry before roasting to achieve maximum crunch.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (per serving):

• Calories: 380
• Protein: 11g
• Sodium: 480mg

Conclusion

This Roasted Beet and Sweet Potato Salad with Burrata and Pumpkin Seed Pesto is a satisfying and colorful dish that balances creamy, crunchy, sweet, and savory elements. The vibrant blend of beets, sweet potatoes, and crispy chickpeas brings both nutrition and visual appeal to any meal. With a unique pumpkin seed pesto, this salad is an innovative take on classic roasted vegetable dishes and is sure to impress your guests with its bold flavors and textures.

Roasted Beet and Sweet Potato Salad with Burrata and Pumpkin Seed Pesto

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• Author: Imili Johnson
• Total Time: 1 HOUR

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Ingredients

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Salad

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 ounces burrata cheese, torn into pieces
• 1 small head radicchio, sliced thin
• ½ cup crispy chickpeas (homemade or store-bought)

Pumpkin Seed Pesto

• ½ cup pumpkin seeds, toasted
• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1 clove garlic, minced
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil, plus more as needed
• Salt and pepper to taste

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Instructions

Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper.
3. Spread them out evenly on the prepared baking sheet.
4. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, add the toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
2. Pulse the ingredients until they are finely chopped.
3. Slowly drizzle in the olive oil while blending until a thick, smooth pesto forms. Add more olive oil if needed to reach the desired consistency.
4. Season the pesto with salt and pepper to taste.

Step 3: Prepare the Crispy Chickpeas (if making from scratch)

1. Preheat the oven to 400°F (if not already on from the roasted vegetables).
2. Pat dry a can of chickpeas (about 1 cup) after draining, and toss them in a little olive oil, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-30 minutes, shaking the pan halfway through, until golden and crispy.

Step 4: Assemble the Salad

1. Place a bed of radicchio on a large serving plate.
2. Arrange the roasted beets and sweet potatoes over the radicchio.
3. Add dollops of burrata throughout the salad.

Step 5: Add Pesto and Garnishes

1. Drizzle the pumpkin seed pesto generously over the roasted vegetables and burrata.
2. Top with the crispy chickpeas for crunch and an extra sprinkle of salt if needed.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 380
• Sodium: 480mg
• Protein: 11g