Roasted Beet and Sweet Potato Salad with Burrata, Hazelnut Sage Pesto, and Cranberries

A Roasted Beet and Sweet Potato Salad with Burrata is the perfect combination of earthy, creamy, and nutty flavors – a salad that’s both comforting and refreshing. This dish is enhanced by the vibrant flavors of hazelnut sage pesto and topped with a touch of honey dijon vinaigrette, providing the perfect balance of sweet and tangy. The ingredients come together to create an exquisite salad that’s rich in color and nutrients, making it a beautiful addition to any holiday meal, gathering, or special occasion.


Ingredients:

Salad Base

  • 2 medium beets, peeled and cut into wedges
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 large ball of burrata cheese, drained and slightly torn into pieces
  • 1/2 cup fresh cranberries (or dried cranberries, if preferred)
  • 2 cups baby arugula or mixed greens

Hazelnut Sage Pesto

  • 1/2 cup hazelnuts, toasted
  • 1 cup fresh sage leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Honey Dijon Vinaigrette

  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Preparation:

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
  3. Spread them in a single layer and roast for 30-35 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool.

Step 2: Prepare the Hazelnut Sage Pesto

  1. In a food processor, add toasted hazelnuts, sage, parsley, Parmesan cheese, and minced garlic.
  2. Pulse a few times to begin combining the ingredients.
  3. Gradually add the olive oil in a steady stream while processing until smooth. Season with salt and pepper to taste.
  4. Transfer the pesto to a small bowl and set aside.

Step 3: Make the Honey Dijon Vinaigrette

  1. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
  2. Slowly drizzle in the olive oil while whisking until the dressing is well emulsified.
  3. Season with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

  1. On a large serving platter, spread a layer of baby arugula or mixed greens.
  2. Arrange the roasted beets and sweet potatoes over the greens.
  3. Add pieces of burrata cheese on top, allowing some of the creamy insides to ooze over the salad.
  4. Scatter the cranberries throughout the salad for a pop of color and flavor.

Step 5: Add the Pesto and Dressing

  1. Drizzle spoonfuls of hazelnut sage pesto over the salad, distributing it evenly.
  2. Lightly drizzle the honey dijon vinaigrette over the salad just before serving, adding as much or as little as you prefer.

Cooking Notes:

  • Beet and Sweet Potato Roasting Tips: For best results, cut the beets and sweet potatoes into similar-sized pieces to ensure even roasting.
  • Hazelnut Preparation: To remove hazelnut skins, toast them in a 350°F oven for about 10 minutes, then rub the nuts in a towel to remove most of the skins.
  • Vinaigrette Adjustment: Adjust the honey in the vinaigrette for a sweeter or less sweet taste depending on personal preference.

Serving Suggestions:

Serve this salad as a vibrant starter or a main course with crusty bread on the side. It pairs beautifully with grilled meats or a roasted main dish and complements both hearty winter meals and lighter fare.


Tips:

  • Make Ahead: The roasted vegetables, pesto, and dressing can be prepared up to one day in advance and stored separately. Assemble the salad just before serving.
  • Pesto Alternatives: Substitute hazelnuts with walnuts or almonds for a slightly different flavor.
  • Burrata Substitute: If burrata isn’t available, fresh mozzarella or creamy goat cheese works well as an alternative.
  • Cranberry Options: Fresh cranberries add tartness, while dried cranberries will add sweetness. Choose based on your preference for either contrast or harmony in flavors.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes


Nutritional Information (Per Serving):

  • Calories: Approximately 390
  • Protein: 9g
  • Sodium: 320mg
  • Fiber: 7g
  • Sugars: 12g

Conclusion

This Roasted Beet and Sweet Potato Salad with Burrata, Hazelnut Sage Pesto, and Cranberries is a vibrant celebration of fall and winter ingredients. It combines warm, earthy vegetables with creamy burrata and rich hazelnut pesto, topped off with a honey dijon vinaigrette for a perfect sweet-tangy finish. This salad is as nutritious as it is beautiful, sure to impress with its flavors and visual appeal

Print
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Roasted Beet and Sweet Potato Salad with Burrata, Hazelnut Sage Pesto, and Cranberries


  • Author: Imili Johnson
  • Total Time: 55 minutes

Ingredients

Scale

Salad Base

  • 2 medium beets, peeled and cut into wedges
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 large ball of burrata cheese, drained and slightly torn into pieces
  • 1/2 cup fresh cranberries (or dried cranberries, if preferred)
  • 2 cups baby arugula or mixed greens

Hazelnut Sage Pesto

  • 1/2 cup hazelnuts, toasted
  • 1 cup fresh sage leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Honey Dijon Vinaigrette

  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
  3. Spread them in a single layer and roast for 30-35 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool.

Step 2: Prepare the Hazelnut Sage Pesto

  1. In a food processor, add toasted hazelnuts, sage, parsley, Parmesan cheese, and minced garlic.
  2. Pulse a few times to begin combining the ingredients.
  3. Gradually add the olive oil in a steady stream while processing until smooth. Season with salt and pepper to taste.
  4. Transfer the pesto to a small bowl and set aside.

Step 3: Make the Honey Dijon Vinaigrette

  1. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
  2. Slowly drizzle in the olive oil while whisking until the dressing is well emulsified.
  3. Season with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

  1. On a large serving platter, spread a layer of baby arugula or mixed greens.
  2. Arrange the roasted beets and sweet potatoes over the greens.
  3. Add pieces of burrata cheese on top, allowing some of the creamy insides to ooze over the salad.
  4. Scatter the cranberries throughout the salad for a pop of color and flavor.

Step 5: Add the Pesto and Dressing

  1. Drizzle spoonfuls of hazelnut sage pesto over the salad, distributing it evenly.
  2. Lightly drizzle the honey dijon vinaigrette over the salad just before serving, adding as much or as little as you prefer.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 390
  • Sodium: 320mg
  • Protein: 9g

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