This warm sweet potato and beet salad with creamy burrata and candied pecans is a delightful fusion of flavors and textures. The roasted earthy vegetables, luxurious burrata, and crunchy candied pecans combine with a slightly sweet and tangy maple Dijon dressing. The final touch of sage-infused olive oil elevates this dish with a subtle herbaceous aroma that’s both comforting and sophisticated. It’s the perfect seasonal salad, ideal for cozy fall dinners, holiday gatherings, or a simple weeknight treat that feels special.
Ingredients:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 ball of burrata cheese (4 oz)
- 4 cups baby arugula or mixed greens
- 1/3 cup candied pecans
For the Maple Dijon Dressing:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 3 tbsp sage-infused olive oil (or regular olive oil if preferred)
- Salt and pepper to taste
For Sage-Infused Olive Oil (optional):
- 1/2 cup olive oil
- 6-8 fresh sage leaves
Preparation:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the cubed sweet potatoes and beet wedges on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
- Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting. Remove from the oven and let them cool slightly.
Step 2: Prepare the Sage-Infused Olive Oil (optional)
- In a small saucepan over low heat, warm 1/2 cup of olive oil with fresh sage leaves.
- Simmer gently for 5-7 minutes, being careful not to let the oil boil or the sage burn.
- Once the oil is fragrant and infused, remove it from the heat and discard the sage leaves. Let it cool.
Step 3: Make the Maple Dijon Dressing
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons of sage-infused olive oil.
- Season with salt and black pepper to taste, adjusting the sweetness or tanginess as desired.
Step 4: Assemble the Salad
- Arrange the arugula or mixed greens on a large serving platter or individual plates.
- Scatter the roasted sweet potatoes and beets over the greens.
- Tear the burrata into smaller pieces and place it throughout the salad for even distribution.
- Sprinkle the candied pecans on top for added crunch.
Step 5: Drizzle and Serve
- Drizzle the maple Dijon dressing over the salad just before serving.
- Finish with a light drizzle of the remaining sage-infused olive oil for extra flavor, if desired.
- Serve immediately, while the roasted vegetables are still slightly warm, enhancing the creaminess of the burrata.
Cooking Notes:
- Sage-Infused Olive Oil: If you can’t find sage-infused olive oil, regular olive oil works well, though the sage adds an earthy aroma that complements the beets and sweet potatoes beautifully.
- Roasting Time: Check the vegetables frequently, as roasting times can vary depending on their size.
- Serving Fresh: Burrata is best served fresh, as it tends to lose its creaminess if left to sit too long.
Serving Suggestions:
- This salad pairs wonderfully with warm, crusty bread, perfect for scooping up burrata and dressing.
- Serve as an appetizer or as a light main dish with a protein such as roasted chicken or salmon.
- A side of quinoa or farro can also be added to make this salad more substantial.
Tips:
- For an extra touch, add a sprinkle of flaky sea salt just before serving to enhance all flavors.
- Substitute candied walnuts or almonds if you prefer.
- This salad can be served at room temperature but is best enjoyed warm to enhance the burrata’s creaminess and the vegetables’ sweetness.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving):
- Calories: ~400 kcal
- Protein: 10g
- Sodium: 350mg
Conclusion
This warm sweet potato and beet salad with burrata is the ultimate comfort food dish with a gourmet twist. Whether enjoyed on its own or served alongside a hearty entrée, the combination of sweet, earthy, creamy, and crunchy elements will have you savoring each bite. Perfect for impressing guests or simply treating yourself to a restaurant-quality meal at home, this salad is both satisfying and nutrient-rich, making it a winning choice for any season.
PrintWarm Sweet Potato and Beet Salad with Burrata, Maple Dijon, and Candied Pecans
- Total Time: 50 minutes
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 ball of burrata cheese (4 oz)
- 4 cups baby arugula or mixed greens
- 1/3 cup candied pecans
For the Maple Dijon Dressing:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 3 tbsp sage-infused olive oil (or regular olive oil if preferred)
- Salt and pepper to taste
For Sage-Infused Olive Oil (optional):
- 1/2 cup olive oil
- 6–8 fresh sage leaves
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the cubed sweet potatoes and beet wedges on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
- Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting. Remove from the oven and let them cool slightly.
Step 2: Prepare the Sage-Infused Olive Oil (optional)
- In a small saucepan over low heat, warm 1/2 cup of olive oil with fresh sage leaves.
- Simmer gently for 5-7 minutes, being careful not to let the oil boil or the sage burn.
- Once the oil is fragrant and infused, remove it from the heat and discard the sage leaves. Let it cool.
Step 3: Make the Maple Dijon Dressing
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons of sage-infused olive oil.
- Season with salt and black pepper to taste, adjusting the sweetness or tanginess as desired.
Step 4: Assemble the Salad
- Arrange the arugula or mixed greens on a large serving platter or individual plates.
- Scatter the roasted sweet potatoes and beets over the greens.
- Tear the burrata into smaller pieces and place it throughout the salad for even distribution.
- Sprinkle the candied pecans on top for added crunch.
Step 5: Drizzle and Serve
- Drizzle the maple Dijon dressing over the salad just before serving.
- Finish with a light drizzle of the remaining sage-infused olive oil for extra flavor, if desired.
- Serve immediately, while the roasted vegetables are still slightly warm, enhancing the creaminess of the burrata.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 350mg
- Protein: 10g