Introduction:
Celebrate the flavors of fall with this beautiful Thanksgiving Roasted Beet and Sweet Potato Salad with Burrata and Candied Pecans. The roasted vegetables bring out the earthy sweetness of the beets and sweet potatoes, while the creamy burrata and crunchy candied pecans add texture and richness. This vibrant, colorful salad is perfect for Thanksgiving or any autumn gathering, making it an irresistible seasonal side dish.
Ingredients:
For the Salad:
- 3 medium beets, peeled and cut into wedges
- 2 large sweet potatoes, peeled and cubed
- 1 ball burrata cheese
- 1/3 cup candied pecans (store-bought or homemade)
- 4 cups mixed greens (arugula, spinach, or baby kale)
- Olive oil for roasting
- Salt and pepper, to taste
For the Candied Pecans:
- 1/2 cup pecans
- 2 tablespoons maple syrup
- 1 tablespoon butter
- Pinch of cinnamon
- Pinch of salt
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Preparation:
Step 1: Roast the Beets and Sweet Potatoes
Preheat your oven to 400°F (200°C). On a baking sheet, toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper. Spread them out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized. Remove from the oven and allow them to cool slightly.
Step 2: Make the Candied Pecans
In a small skillet, melt the butter over medium heat. Add the pecans, maple syrup, cinnamon, and a pinch of salt. Stir constantly until the pecans are toasted and the syrup has thickened, about 5-7 minutes. Spread the candied pecans on parchment paper to cool and harden.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
Step 4: Assemble the Salad
On a large serving platter or individual plates, spread a layer of mixed greens. Arrange the roasted beets and sweet potatoes on top. Tear the burrata cheese into pieces and scatter over the salad. Sprinkle the candied pecans across the top for added crunch.
Step 5: Dress and Serve
Drizzle the salad with the maple balsamic dressing, making sure to coat the vegetables and greens evenly. Serve immediately while the roasted vegetables are still slightly warm, and enjoy this festive and flavorful fall salad.
Cooking Note:
- You can roast the beets and sweet potatoes ahead of time and store them in the refrigerator until ready to assemble the salad.
- Feel free to customize the salad by adding pomegranate seeds for a pop of color and extra sweetness.
Serving Suggestions:
- This salad pairs wonderfully with roasted turkey or ham, making it a perfect side dish for Thanksgiving or other fall feasts.
- Serve with a warm, crusty bread for a complete and satisfying meal.
- For an elegant touch, drizzle a little balsamic glaze over the salad before serving.
Tips:
- To avoid beet stains, wear gloves while handling the roasted beets or use a paper towel to peel them after roasting.
- For a vegan option, you can omit the burrata or substitute it with a plant-based cheese.
- Leftovers can be stored in the refrigerator for up to 2 days, though the burrata is best enjoyed fresh.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
4-6
Nutritional Information:
- Calories: Approximately 320 per serving
- Protein: 8 grams per serving
- Sodium: 180 mg per serving
Conclusion:
This Thanksgiving Roasted Beet and Sweet Potato Salad with Burrata and Candied Pecans is a delightful way to showcase the best of fall’s harvest. The sweetness of the roasted vegetables, paired with the creamy burrata and crunchy candied pecans, creates a perfect balance of flavors and textures. This salad is not only visually stunning but also packed with nutrients, making it a delicious and wholesome addition to any Thanksgiving table or autumn meal.