Introduction:
Brighten up your table with this Spiced Roasted Beets and Carrots Salad with Burrata and Pomegranate! This vibrant and flavorful dish combines earthy roasted beets and carrots with crispy chickpeas, creamy burrata, and the sweet burst of pomegranate seeds. The salad is enhanced with warm spices like cumin and coriander, creating a delicious harmony of flavors and textures. Topped with a tangy pomegranate molasses vinaigrette, it’s perfect for a light lunch, a side dish, or a stunning starter for any occasion. Healthy, colorful, and bursting with flavor, this salad is sure to impress!
Ingredients:
For the Salad:
- 2 red beets, peeled and roasted
- 2 golden beets, peeled and roasted
- 4 carrots, halved and roasted
- 1 cup roasted chickpeas
- 1 ball of burrata cheese
- 1/4 cup pomegranate seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Olive oil, for drizzling
- Salt, to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tsp honey
- Salt and pepper, to taste
Preparation:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Peel and cut the red and golden beets into wedges, and halve the carrots lengthwise. In a mixing bowl, toss the beets and carrots with olive oil, ground cumin, ground coriander, and a pinch of salt until well-coated. Arrange the vegetables in a single layer on a baking sheet and roast for about 30 minutes, or until they are tender and slightly caramelized.
Step 2: Roast the Chickpeas
While the vegetables are roasting, prepare the chickpeas. Rinse and drain a cup of chickpeas, then pat them dry with a paper towel. Toss the chickpeas with olive oil and a pinch of salt. Spread them out on a separate baking sheet and roast in the same oven for 20-25 minutes, or until they become crispy and golden. Shake the pan halfway through to ensure even roasting.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, pomegranate molasses, honey, salt, and pepper until the dressing is smooth and emulsified. Adjust seasoning to taste.
Step 4: Assemble the Salad
In a large serving bowl, combine the roasted beets, carrots, and crispy chickpeas. Tear the burrata cheese over the top of the salad, allowing the creamy interior to spread slightly over the roasted vegetables. Scatter the pomegranate seeds evenly across the salad to add a burst of color and sweetness.
Step 5: Dress and Serve
Drizzle the salad with the prepared pomegranate molasses vinaigrette. Serve immediately while the vegetables are still warm, and enjoy this vibrant, flavorful salad that is both healthy and delicious!
Cooking Note:
- For a more intense flavor, consider adding a pinch of smoked paprika or chili flakes to the roasted vegetables.
- If you don’t have pomegranate molasses, you can substitute it with balsamic vinegar mixed with a bit of pomegranate juice.
- To make this salad vegan, omit the burrata or replace it with a plant-based cheese alternative.
Serving Suggestions:
- Serve this salad as a light main course or a stunning side dish for roasted chicken, grilled fish, or lamb.
- Pair with a crisp white wine, like Sauvignon Blanc, or a light rosé to complement the sweet and tangy flavors of the salad.
- Garnish with fresh herbs like parsley or mint for added color and flavor.
Tips:
- For best results, roast the beets and carrots separately to prevent the red beets from bleeding onto the other vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but it can also be enjoyed cold the next day.
- Add extra crunch by topping the salad with toasted nuts like walnuts or almonds.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 320 per serving
- Protein: 10 grams per serving
- Sodium: 210 mg per serving
Conclusion:
This Spiced Roasted Beets and Carrots Salad with Burrata and Pomegranate is a delightful mix of textures and flavors. The warm spices of cumin and coriander bring depth to the earthy roasted vegetables, while the creamy burrata and juicy pomegranate seeds add richness and a sweet-tart balance. Finished with a tangy pomegranate molasses vinaigrette, this salad is not only visually stunning but also incredibly delicious. Perfect for a healthy lunch or a side dish at a dinner party, this salad will leave everyone asking for seconds!
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Spiced Roasted Beets and Carrots Salad with Burrata and Pomegranate
- Total Time: 45 minutes
Description
Brighten up your table with this Spiced Roasted Beets and Carrots Salad with Burrata and Pomegranate! This vibrant and flavorful dish combines earthy roasted beets and carrots with crispy chickpeas, creamy burrata, and the sweet burst of pomegranate seeds. The salad is enhanced with warm spices like cumin and coriander, creating a delicious harmony of flavors and textures. Topped with a tangy pomegranate molasses vinaigrette, it’s perfect for a light lunch, a side dish, or a stunning starter for any occasion. Healthy, colorful, and bursting with flavor, this salad is sure to impress!
Ingredients
For the Salad:
- 2 red beets, peeled and roasted
- 2 golden beets, peeled and roasted
- 4 carrots, halved and roasted
- 1 cup roasted chickpeas
- 1 ball of burrata cheese
- 1/4 cup pomegranate seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Olive oil, for drizzling
- Salt, to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tsp honey
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Peel and cut the red and golden beets into wedges, and halve the carrots lengthwise. In a mixing bowl, toss the beets and carrots with olive oil, ground cumin, ground coriander, and a pinch of salt until well-coated. Arrange the vegetables in a single layer on a baking sheet and roast for about 30 minutes, or until they are tender and slightly caramelized.
Step 2: Roast the Chickpeas
While the vegetables are roasting, prepare the chickpeas. Rinse and drain a cup of chickpeas, then pat them dry with a paper towel. Toss the chickpeas with olive oil and a pinch of salt. Spread them out on a separate baking sheet and roast in the same oven for 20-25 minutes, or until they become crispy and golden. Shake the pan halfway through to ensure even roasting.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, pomegranate molasses, honey, salt, and pepper until the dressing is smooth and emulsified. Adjust seasoning to taste.
Step 4: Assemble the Salad
In a large serving bowl, combine the roasted beets, carrots, and crispy chickpeas. Tear the burrata cheese over the top of the salad, allowing the creamy interior to spread slightly over the roasted vegetables. Scatter the pomegranate seeds evenly across the salad to add a burst of color and sweetness.
Step 5: Dress and Serve
Drizzle the salad with the prepared pomegranate molasses vinaigrette. Serve immediately while the vegetables are still warm, and enjoy this vibrant, flavorful salad that is both healthy and delicious!
Notes
Cooking Note:
- For a more intense flavor, consider adding a pinch of smoked paprika or chili flakes to the roasted vegetables.
- If you don’t have pomegranate molasses, you can substitute it with balsamic vinegar mixed with a bit of pomegranate juice.
- To make this salad vegan, omit the burrata or replace it with a plant-based cheese alternative.
Serving Suggestions:
- Serve this salad as a light main course or a stunning side dish for roasted chicken, grilled fish, or lamb.
- Pair with a crisp white wine, like Sauvignon Blanc, or a light rosé to complement the sweet and tangy flavors of the salad.
- Garnish with fresh herbs like parsley or mint for added color and flavor.
Tips:
- For best results, roast the beets and carrots separately to prevent the red beets from bleeding onto the other vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but it can also be enjoyed cold the next day.
- Add extra crunch by topping the salad with toasted nuts like walnuts or almonds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 320 per serving
- Sodium: 10 grams per serving
- Protein: 210 mg per serving