Warm Beet and Sweet Potato Salad with Burrata, Dijon Maple Glaze, and Pistachio Dust

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Introduction

This Warm Beet and Sweet Potato Salad is a medley of flavors and textures, designed to tantalize your taste buds. The earthy sweetness of roasted beets and sweet potatoes pairs perfectly with creamy burrata, while a tangy Dijon maple glaze adds a sophisticated depth of flavor. Crunchy pistachio dust finishes the dish, giving it a luxurious touch. Whether served as an appetizer, a side dish, or a light main course, this salad is an impressive addition to your repertoire, perfect for cozy dinners or festive occasions.

Ingredients:

For the Salad:

  • 2 medium-sized beets, peeled and cubed
  • 2 medium-sized sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ball of burrata cheese

For the Dijon Maple Glaze:

  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 3 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • 1 pinch of salt and pepper to taste

For the Pistachio Dust:

  • ¼ cup unsalted pistachios, shelled
  • 1 teaspoon honey (optional for added sweetness)

Optional Garnishes:

  • Fresh microgreens or arugula
  • A drizzle of balsamic glaze

Preparation:

Step 1: Roast the Beets and Sweet Potatoes

    1. Preheat your oven to 400°F (200°C).
    2. In a large mixing bowl, toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
    3. Spread them in a single layer on a parchment-lined baking sheet.
    4. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Dijon Maple Glaze

    1. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
    2. Taste and adjust the seasoning as needed. Set aside.

Step 3: Make the Pistachio Dust

    1. Place the pistachios in a food processor or mortar and pestle. Pulse or grind until you achieve a fine crumbly texture.
    2. If using honey, lightly coat the pistachios before grinding for a slightly sticky texture.

Step 4: Assemble the Salad

    1. Arrange the roasted beets and sweet potatoes on a serving platter.
    2. Place the burrata cheese in the center or tear it into smaller chunks to distribute around the vegetables.
    3. Drizzle the Dijon maple glaze generously over the top.

Step 5: Add the Pistachio Dust and Garnishes

    1. Sprinkle the pistachio dust evenly across the salad.
    2. Garnish with fresh microgreens or arugula for added freshness.
    3. Optionally, drizzle with a little balsamic glaze for extra sweetness and visual appeal.

Cooking Notes:

  • Be sure to roast the vegetables until they are tender but not overly soft. A slight caramelization adds to the flavor.
  • For a vegan option, replace burrata with a creamy cashew cheese or almond-based cheese alternative.
  • The glaze can be made in advance and stored in the refrigerator for up to 5 days.

Serving Suggestions:

  • Serve this salad warm for the best flavor contrast between the creamy burrata and the roasted vegetables.
  • Pair it with a crusty baguette or toasted sourdough for a heartier meal.
  • This salad works beautifully alongside roasted chicken or grilled salmon for a complete meal.

Tips:

  1. Choose the Right Beets and Sweet Potatoes: Smaller, fresh beets and sweet potatoes roast faster and have a sweeter taste.
  2. Customizing the Glaze: For a spicier kick, add a pinch of cayenne pepper to the glaze.
  3. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Burrata is best added fresh, so consider adding it just before serving if making ahead.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 9g
  • Sodium: 350mg

Conclusion:

This Warm Beet and Sweet Potato Salad with Burrata, Dijon Maple Glaze, and Pistachio Dust is a deliciously elegant dish that is as visually stunning as it is tasty. It’s perfect for any occasion, from a quiet family dinner to an upscale holiday feast. Easy to prepare and packed with wholesome ingredients, it’s a recipe you’ll turn to again and again.

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Warm Beet and Sweet Potato Salad with Burrata, Dijon Maple Glaze, and Pistachio Dust

  • Author: Imili Johnson
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 medium-sized beets, peeled and cubed
  • 2 medium-sized sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ball of burrata cheese

For the Dijon Maple Glaze:

  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 3 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • 1 pinch of salt and pepper to taste

For the Pistachio Dust:

  • ¼ cup unsalted pistachios, shelled
  • 1 teaspoon honey (optional for added sweetness)

Optional Garnishes:

  • Fresh microgreens or arugula
  • A drizzle of balsamic glaze

Instructions

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
  3. Spread them in a single layer on a parchment-lined baking sheet.
  4. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Dijon Maple Glaze

  1. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
  2. Taste and adjust the seasoning as needed. Set aside.

Step 3: Make the Pistachio Dust

  1. Place the pistachios in a food processor or mortar and pestle. Pulse or grind until you achieve a fine crumbly texture.
  2. If using honey, lightly coat the pistachios before grinding for a slightly sticky texture.

Step 4: Assemble the Salad

  1. Arrange the roasted beets and sweet potatoes on a serving platter.
  2. Place the burrata cheese in the center or tear it into smaller chunks to distribute around the vegetables.
  3. Drizzle the Dijon maple glaze generously over the top.

Step 5: Add the Pistachio Dust and Garnishes

  1. Sprinkle the pistachio dust evenly across the salad.
  2. Garnish with fresh microgreens or arugula for added freshness.
  3. Optionally, drizzle with a little balsamic glaze for extra sweetness and visual appeal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 350mg
  • Protein: 9g

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