Introduction
This Winter Beet and Burrata Salad is a stunning blend of earthy, creamy, and sweet flavors, perfect for cozy gatherings or a refreshing winter meal. Roasted beets and creamy burrata are paired with peppery greens, tangy balsamic dressing, and crunchy maple-toasted hazelnuts. Whether served as an appetizer or a light entree, this salad is an elegant addition to any menu.
Ingredients
For the Salad:
- 4 medium-sized beets, roasted and sliced
- 8 oz burrata cheese
- 4 cups mixed greens (arugula, spinach, or your favorite blend)
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
For the Maple-Toasted Hazelnuts:
- 1 cup hazelnuts, roughly chopped
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Pinch of salt
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Preparation
Step 1: Prepare the Hazelnuts
- Toast the Hazelnuts:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped hazelnuts, maple syrup, olive oil, and a pinch of salt. Stir until the hazelnuts are evenly coated.
- Bake:
- Spread the coated hazelnuts onto a baking sheet in a single layer.
- Roast for 10-12 minutes, stirring halfway through, until golden and fragrant.
- Cool:
- Remove from the oven and allow the hazelnuts to cool completely. They will crisp up as they cool.
Step 2: Make the Dressing
- Whisk Ingredients:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Adjust Flavor:
- Taste and adjust seasoning as needed, balancing the tanginess and sweetness to your preference.
Step 3: Assemble the Salad
- Layer Ingredients:
- Arrange the mixed greens as the base on a large serving platter or salad bowl.
- Top with the sliced roasted beets, burrata cheese (tear into smaller pieces if desired), and thinly sliced red onion.
- Add Hazelnuts:
- Sprinkle the maple-toasted hazelnuts over the salad for a delightful crunch.
Step 4: Drizzle and Serve
- Dress the Salad:
- Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat the ingredients evenly.
- Serve Immediately:
- Enjoy this vibrant and flavorful salad as a refreshing starter, light meal, or festive side dish.
Cooking Notes
- Roasting Beets: Wrap whole beets in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender. Peel and slice once cooled.
- Hazelnut Substitution: Walnuts, pecans, or almonds can be used in place of hazelnuts for a similar crunch.
- Dressing Shortcut: Use store-bought balsamic glaze for a quick drizzle instead of making the dressing from scratch.
Serving Suggestions
- Pair with Soup: Serve alongside a warm butternut squash soup or tomato bisque for a hearty winter meal.
- Festive Occasion: Add pomegranate seeds for extra color and a burst of flavor, perfect for holiday tables.
- Protein Boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete main course.
Tips
- Prep Ahead: Roast the beets and prepare the hazelnuts up to 2 days in advance. Store them in the refrigerator and assemble the salad just before serving.
- Extra Crunch: Toast the hazelnuts in a dry skillet instead of the oven for a quicker option.
- Room-Temperature Cheese: Allow the burrata to sit at room temperature for 10 minutes before adding to the salad for optimal creaminess.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Nutritional Information (Per Serving):
- Calories: 320
- Fat: 22g
- Carbohydrates: 20g
- Protein: 9g
- Fiber: 4g
Conclusion
This Winter Beet and Burrata Salad with Maple-Toasted Hazelnuts is a delightful celebration of seasonal ingredients, offering a perfect balance of earthy beets, creamy burrata, and sweet, crunchy hazelnuts. Tossed in a tangy balsamic dressing, this salad is both elegant and satisfying. Ideal for holiday gatherings, cozy dinners, or as a light lunch, it’s a recipe you’ll find yourself making again and again.
Print
Winter Beet and Burrata Salad with Maple-Toasted Hazelnuts
- Total Time: 35 minutes
Ingredients
Scale
For the Salad:
- 4 medium-sized beets, roasted and sliced
- 8 oz burrata cheese
- 4 cups mixed greens (arugula, spinach, or your favorite blend)
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
For the Maple-Toasted Hazelnuts:
- 1 cup hazelnuts, roughly chopped
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Pinch of salt
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Step 1: Prepare the Hazelnuts
- Toast the Hazelnuts:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped hazelnuts, maple syrup, olive oil, and a pinch of salt. Stir until the hazelnuts are evenly coated.
- Bake:
- Spread the coated hazelnuts onto a baking sheet in a single layer.
- Roast for 10-12 minutes, stirring halfway through, until golden and fragrant.
- Cool:
- Remove from the oven and allow the hazelnuts to cool completely. They will crisp up as they cool.
Step 2: Make the Dressing
- Whisk Ingredients:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Adjust Flavor:
- Taste and adjust seasoning as needed, balancing the tanginess and sweetness to your preference.
Step 3: Assemble the Salad
- Layer Ingredients:
- Arrange the mixed greens as the base on a large serving platter or salad bowl.
- Top with the sliced roasted beets, burrata cheese (tear into smaller pieces if desired), and thinly sliced red onion.
- Add Hazelnuts:
- Sprinkle the maple-toasted hazelnuts over the salad for a delightful crunch.
Step 4: Drizzle and Serve
- Dress the Salad:
- Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat the ingredients evenly.
- Serve Immediately:
- Enjoy this vibrant and flavorful salad as a refreshing starter, light meal, or festive side dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g