Introduction
This Thanksgiving Burrata and Roasted Beet Salad with Maple-Glazed Carrots is the perfect addition to your holiday table. With its vibrant colors, luxurious textures, and a beautiful balance of sweet and savory flavors, this salad is as visually stunning as it is delicious. The creamy burrata complements the earthy roasted beets, while the maple-glazed carrots bring a hint of caramelized sweetness. The toasted pecans add a delightful crunch, and the dried cranberries offer a tangy bite that pairs wonderfully with the maple-balsamic vinaigrette. Whether you’re serving it as a starter or a side, this salad is sure to impress your guests and add a festive flair to your Thanksgiving spread.
Ingredients:
For the Salad:
- Fresh burrata cheese (1-2 balls, depending on preference)
- Roasted beets, sliced (3-4 medium-sized beets, roasted and peeled)
- Maple-glazed carrots (recipe below)
- ½ cup toasted pecans
- ¼ cup dried cranberries
For the Maple-Glazed Carrots:
- 6-8 carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 2 tbsp maple syrup
- Salt and pepper, to taste
For the Maple-Balsamic Vinaigrette:
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Preparation:
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Begin by trimming and washing the beets. Wrap each beet individually in foil, sealing them tightly to retain moisture. Place the wrapped beets on a baking sheet and roast for about 45-50 minutes, or until tender when pierced with a fork. Once they are done, let them cool slightly. When the beets are cool enough to handle, peel off the skin and slice them into rounds or wedges, depending on your preference.
Step 2: Prepare the Maple-Glazed Carrots
While the beets are roasting, prepare the maple-glazed carrots. Toss the peeled and cut carrot sticks with olive oil, maple syrup, and a generous pinch of salt and pepper. Spread the carrots in a single layer on a baking sheet, ensuring they aren’t overcrowded for even caramelization. Roast the carrots at 400°F (200°C) for 20-25 minutes, or until they are tender and have a lovely caramelized glaze. Once done, remove from the oven and let them cool slightly before assembling the salad.
Step 3: Make the Maple-Balsamic Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard until the mixture is emulsified. Season the dressing with salt and pepper to taste. The vinaigrette should have a balanced sweet and tangy flavor, perfect for enhancing the earthy and sweet notes of the salad.
Step 4: Assemble the Salad
On a large serving plate or platter, arrange the roasted beet slices and maple-glazed carrots in a visually appealing pattern. Tear the burrata cheese into pieces and scatter them over the roasted vegetables. The creamy burrata will melt slightly into the warm vegetables, creating a rich and indulgent texture.
Step 5: Add Toppings and Dress
Top the salad with toasted pecans for a nutty crunch and dried cranberries for a pop of sweetness and tang. Drizzle the maple-balsamic vinaigrette generously over the entire salad, ensuring all the elements are lightly coated with the dressing. Serve immediately to enjoy the full contrast of warm vegetables, cool burrata, and the crisp crunch of pecans.
Cooking Note:
- To toast the pecans, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 8-10 minutes, or until fragrant and lightly browned. Be careful not to burn them.
- If you want to save time, you can roast the beets and carrots a day ahead and refrigerate them. Bring them to room temperature before assembling the salad.
- Feel free to adjust the ingredients based on what you have available. Swap out pecans for walnuts or use fresh pomegranate seeds instead of cranberries for a more festive twist.
Serving Suggestions:
This salad makes an excellent starter for your Thanksgiving meal or a standout side dish alongside roast turkey, ham, or a vegetarian main. Its vibrant colors and refreshing flavors make it a wonderful contrast to heavier Thanksgiving dishes like stuffing and mashed potatoes. Serve the salad on a large, beautiful platter to highlight the array of colors, from the deep red of the beets to the golden caramelized carrots and creamy white burrata.
If you’re hosting a large gathering, consider making a double batch, as this salad is sure to be a crowd-pleaser. Pair it with a crisp white wine or a light, fruity rosé to complement the sweet and savory notes of the dish.
Tips:
- For an extra layer of flavor, drizzle a little balsamic glaze over the finished salad for a concentrated sweet-tart finish.
- If you’re making this dish for a vegan crowd, simply omit the burrata or substitute it with a plant-based cheese option.
- Use a mixture of red and golden beets to add even more visual appeal and flavor variety to the salad.
Prep Time:
15 minutes
Cooking Time:
45 minutes (for beets) + 25 minutes (for carrots)
Total Time:
1 hour 20 minutes
Nutritional Information:
- Calories: 310 per serving (serves 4)
- Protein: 9g
- Sodium: 390mg
Conclusion
This Thanksgiving Burrata and Roasted Beet Salad with Maple-Glazed Carrots is the perfect balance of savory, sweet, and tangy flavors, making it a memorable addition to any holiday meal. The creamy burrata, roasted beets, and caramelized carrots work harmoniously with the crunchy pecans and tart dried cranberries, all brought together by a maple-balsamic vinaigrette that adds just the right amount of sweetness. Whether you’re looking for a show-stopping starter or a festive side dish, this salad is sure to leave an impression on your Thanksgiving table. Enjoy the rich colors and flavors that celebrate the best of autumn!
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Thanksgiving Burrata and Roasted Beet Salad with Maple-Glazed Carrots
- Total Time: 1 hour 20 minutes
Description
This Thanksgiving Burrata and Roasted Beet Salad with Maple-Glazed Carrots is the perfect addition to your holiday table. With its vibrant colors, luxurious textures, and a beautiful balance of sweet and savory flavors, this salad is as visually stunning as it is delicious. The creamy burrata complements the earthy roasted beets, while the maple-glazed carrots bring a hint of caramelized sweetness. The toasted pecans add a delightful crunch, and the dried cranberries offer a tangy bite that pairs wonderfully with the maple-balsamic vinaigrette. Whether you’re serving it as a starter or a side, this salad is sure to impress your guests and add a festive flair to your Thanksgiving spread.
Ingredients
Ingredients:
For the Salad:
- Fresh burrata cheese (1-2 balls, depending on preference)
- Roasted beets, sliced (3-4 medium-sized beets, roasted and peeled)
- Maple-glazed carrots (recipe below)
- ½ cup toasted pecans
- ¼ cup dried cranberries
For the Maple-Glazed Carrots:
- 6–8 carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 2 tbsp maple syrup
- Salt and pepper, to taste
For the Maple-Balsamic Vinaigrette:
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
Preparation:
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Begin by trimming and washing the beets. Wrap each beet individually in foil, sealing them tightly to retain moisture. Place the wrapped beets on a baking sheet and roast for about 45-50 minutes, or until tender when pierced with a fork. Once they are done, let them cool slightly. When the beets are cool enough to handle, peel off the skin and slice them into rounds or wedges, depending on your preference.
Step 2: Prepare the Maple-Glazed Carrots
While the beets are roasting, prepare the maple-glazed carrots. Toss the peeled and cut carrot sticks with olive oil, maple syrup, and a generous pinch of salt and pepper. Spread the carrots in a single layer on a baking sheet, ensuring they aren’t overcrowded for even caramelization. Roast the carrots at 400°F (200°C) for 20-25 minutes, or until they are tender and have a lovely caramelized glaze. Once done, remove from the oven and let them cool slightly before assembling the salad.
Step 3: Make the Maple-Balsamic Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard until the mixture is emulsified. Season the dressing with salt and pepper to taste. The vinaigrette should have a balanced sweet and tangy flavor, perfect for enhancing the earthy and sweet notes of the salad.
Step 4: Assemble the Salad
On a large serving plate or platter, arrange the roasted beet slices and maple-glazed carrots in a visually appealing pattern. Tear the burrata cheese into pieces and scatter them over the roasted vegetables. The creamy burrata will melt slightly into the warm vegetables, creating a rich and indulgent texture.
Step 5: Add Toppings and Dress
Top the salad with toasted pecans for a nutty crunch and dried cranberries for a pop of sweetness and tang. Drizzle the maple-balsamic vinaigrette generously over the entire salad, ensuring all the elements are lightly coated with the dressing. Serve immediately to enjoy the full contrast of warm vegetables, cool burrata, and the crisp crunch of pecans.
Notes
- To toast the pecans, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 8-10 minutes, or until fragrant and lightly browned. Be careful not to burn them.
- If you want to save time, you can roast the beets and carrots a day ahead and refrigerate them. Bring them to room temperature before assembling the salad.
- Feel free to adjust the ingredients based on what you have available. Swap out pecans for walnuts or use fresh pomegranate seeds instead of cranberries for a more festive twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (for beets) + 25 minutes (for carrots)
- Category: 310 per serving (serves 4)
Nutrition
- Sodium: 390mg
- Protein: 9g