Warm Sweet Potato and Beet Salad with Burrata, Maple Dijon, and Candied Pecans

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

  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed sweet potatoes and beet wedges on a baking sheet lined with parchment paper.
  3. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
  4. 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)

  1. In a small saucepan over low heat, warm 1/2 cup of olive oil with fresh sage leaves.
  2. Simmer gently for 5-7 minutes, being careful not to let the oil boil or the sage burn.
  3. 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

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons of sage-infused olive oil.
  2. Season with salt and black pepper to taste, adjusting the sweetness or tanginess as desired.

Step 4: Assemble the Salad

  1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
  2. Scatter the roasted sweet potatoes and beets over the greens.
  3. Tear the burrata into smaller pieces and place it throughout the salad for even distribution.
  4. Sprinkle the candied pecans on top for added crunch.

Step 5: Drizzle and Serve

  1. Drizzle the maple Dijon dressing over the salad just before serving.
  2. Finish with a light drizzle of the remaining sage-infused olive oil for extra flavor, if desired.
  3. 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.

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Warm Sweet Potato and Beet Salad with Burrata, Maple Dijon, and Candied Pecans


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

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
  • 68 fresh sage leaves

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed sweet potatoes and beet wedges on a baking sheet lined with parchment paper.
  3. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
  4. 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)

  1. In a small saucepan over low heat, warm 1/2 cup of olive oil with fresh sage leaves.
  2. Simmer gently for 5-7 minutes, being careful not to let the oil boil or the sage burn.
  3. 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

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons of sage-infused olive oil.
  2. Season with salt and black pepper to taste, adjusting the sweetness or tanginess as desired.

Step 4: Assemble the Salad

  1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
  2. Scatter the roasted sweet potatoes and beets over the greens.
  3. Tear the burrata into smaller pieces and place it throughout the salad for even distribution.
  4. Sprinkle the candied pecans on top for added crunch.

Step 5: Drizzle and Serve

  1. Drizzle the maple Dijon dressing over the salad just before serving.
  2. Finish with a light drizzle of the remaining sage-infused olive oil for extra flavor, if desired.
  3. 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

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