Looking for a show-stopping winter salad that combines seasonal produce with an elegant flair? This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is a perfect addition to your holiday table. The combination of earthy roasted beets and carrots, creamy burrata, sweet pears, and crunchy pecan praline creates a beautiful medley of flavors and textures. This salad is not only visually stunning but also loaded with wholesome ingredients, making it a great option for festive gatherings or as a light, satisfying main course.
Ingredients:
For the Roasted Beets & Carrots:
- 3 medium beets (red or golden), scrubbed and quartered
- 4 medium carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the Pecan Praline:
- ½ cup pecans
- ¼ cup granulated sugar
- 1 tbsp butter
- Pinch of sea salt
For the Salad:
- 8 oz burrata cheese (1-2 balls)
- 2 ripe pears, thinly sliced
- 4 cups mixed greens (arugula, baby spinach, or mixed winter greens)
- ¼ cup pomegranate seeds (optional, for garnish)
- Fresh herbs for garnish (thyme or parsley)
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp freshly squeezed orange juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Preparation:
Step 1: Roast the Beets & Carrots
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the beets and carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway through, until they are tender and slightly caramelized.
- Remove from the oven and let them cool slightly while you prepare the rest of the salad.
Step 2: Prepare the Pecan Praline
- In a small saucepan over medium heat, melt the butter and add the sugar. Stir constantly until the sugar melts and turns golden brown, about 3-4 minutes.
- Add the pecans and a pinch of sea salt, stirring to coat the pecans in the caramelized sugar.
- Quickly transfer the pecans to a sheet of parchment paper or a silicone mat, spreading them out so they don’t stick together.
- Allow the pecans to cool completely, then break them into small clusters for topping the salad.
Step 3: Make the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, Dijon mustard, and honey until the mixture is well emulsified.
- Season the dressing with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar, if needed.
Step 4: Assemble the Salad
- Arrange the mixed greens on a large serving platter or individual plates.
- Add the roasted beets and carrots on top of the greens.
- Nestle the burrata in the center of the salad, tearing it open slightly so the creamy interior spills out.
- Arrange the sliced pears around the burrata, and sprinkle the salad with pecan praline clusters.
- Garnish with pomegranate seeds and fresh thyme or parsley, if desired.
Step 5: Drizzle with Dressing and Serve
- Just before serving, drizzle the salad with the dressing, ensuring everything is lightly coated.
- Serve immediately and enjoy the balance of sweet, earthy, and creamy flavors.
Cooking Notes:
- Beet varieties: Red or golden beets both work well for this recipe. Golden beets tend to have a slightly sweeter and milder flavor, while red beets provide a deeper, earthier taste.
- Praline storage: Any leftover pecan praline can be stored in an airtight container for up to a week. It’s perfect as a snack or added to other salads, oatmeal, or yogurt.
- For the dressing, you can experiment with using pear or apple cider vinegar instead of balsamic for a slightly different tangy flavor.
Serving Suggestions:
This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is perfect as a festive dish or a light yet indulgent meal. Here are some pairing ideas:
- Serve this salad as a starter for a holiday feast or side dish alongside roasted meats like turkey, chicken, or pork tenderloin.
- For a more filling meal, pair it with crusty bread or a warm quinoa salad for added texture and nutrients.
- A glass of white wine like Sauvignon Blanc or a light sparkling wine complements the salad’s flavors beautifully.
Tips:
- Roasting tip: To prevent the beets from bleeding into the carrots, roast them on separate baking sheets or keep them on opposite sides of the tray.
- Burrata alternatives: If burrata is not available, substitute it with fresh mozzarella or goat cheese for a similar creamy texture.
- Pecan praline tip: Make sure not to overcook the sugar when making the praline, as it can quickly burn. Keep an eye on it, and once it turns a light golden brown, remove it from the heat.
Prep Time:
- 20 minutes
Cooking Time:
- 40 minutes
Total Time:
- 1 hour
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 9g
- Sodium: 350mg
Conclusion:
This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is the perfect blend of seasonal ingredients, textures, and flavors. The combination of roasted root vegetables, creamy burrata, sweet pears, and crunchy praline creates a salad that’s both hearty and light, making it a versatile dish for any holiday gathering. The citrusy dressing ties everything together with a refreshing zing, ensuring that every bite is full of flavor. Whether you’re serving this as a side dish or a standalone salad, it’s bound to impress and become a winter favorite!
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Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline
- Total Time: 1 hour
Description
Looking for a show-stopping winter salad that combines seasonal produce with an elegant flair? This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is a perfect addition to your holiday table. The combination of earthy roasted beets and carrots, creamy burrata, sweet pears, and crunchy pecan praline creates a beautiful medley of flavors and textures. This salad is not only visually stunning but also loaded with wholesome ingredients, making it a great option for festive gatherings or as a light, satisfying main course.
Ingredients
Scale
For the Roasted Beets & Carrots:
- 3 medium beets (red or golden), scrubbed and quartered
- 4 medium carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the Pecan Praline:
- ½ cup pecans
- ¼ cup granulated sugar
- 1 tbsp butter
- Pinch of sea salt
For the Salad:
- 8 oz burrata cheese (1–2 balls)
- 2 ripe pears, thinly sliced
- 4 cups mixed greens (arugula, baby spinach, or mixed winter greens)
- ¼ cup pomegranate seeds (optional, for garnish)
- Fresh herbs for garnish (thyme or parsley)
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp freshly squeezed orange juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
Step 1: Roast the Beets & Carrots
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the beets and carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway through, until they are tender and slightly caramelized.
- Remove from the oven and let them cool slightly while you prepare the rest of the salad.
Step 2: Prepare the Pecan Praline
- In a small saucepan over medium heat, melt the butter and add the sugar. Stir constantly until the sugar melts and turns golden brown, about 3-4 minutes.
- Add the pecans and a pinch of sea salt, stirring to coat the pecans in the caramelized sugar.
- Quickly transfer the pecans to a sheet of parchment paper or a silicone mat, spreading them out so they don’t stick together.
- Allow the pecans to cool completely, then break them into small clusters for topping the salad.
Step 3: Make the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, Dijon mustard, and honey until the mixture is well emulsified.
- Season the dressing with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar, if needed.
Step 4: Assemble the Salad
- Arrange the mixed greens on a large serving platter or individual plates.
- Add the roasted beets and carrots on top of the greens.
- Nestle the burrata in the center of the salad, tearing it open slightly so the creamy interior spills out.
- Arrange the sliced pears around the burrata, and sprinkle the salad with pecan praline clusters.
- Garnish with pomegranate seeds and fresh thyme or parsley, if desired.
Step 5: Drizzle with Dressing and Serve
- Just before serving, drizzle the salad with the dressing, ensuring everything is lightly coated.
- Serve immediately and enjoy the balance of sweet, earthy, and creamy flavors.
Notes
Cooking Notes:
- Beet varieties: Red or golden beets both work well for this recipe. Golden beets tend to have a slightly sweeter and milder flavor, while red beets provide a deeper, earthier taste.
- Praline storage: Any leftover pecan praline can be stored in an airtight container for up to a week. It’s perfect as a snack or added to other salads, oatmeal, or yogurt.
- For the dressing, you can experiment with using pear or apple cider vinegar instead of balsamic for a slightly different tangy flavor.
Serving Suggestions:
This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is perfect as a festive dish or a light yet indulgent meal. Here are some pairing ideas:
- Serve this salad as a starter for a holiday feast or side dish alongside roasted meats like turkey, chicken, or pork tenderloin.
- For a more filling meal, pair it with crusty bread or a warm quinoa salad for added texture and nutrients.
- A glass of white wine like Sauvignon Blanc or a light sparkling wine complements the salad’s flavors beautifully.
Tips:
- Roasting tip: To prevent the beets from bleeding into the carrots, roast them on separate baking sheets or keep them on opposite sides of the tray.
- Burrata alternatives: If burrata is not available, substitute it with fresh mozzarella or goat cheese for a similar creamy texture.
- Pecan praline tip: Make sure not to overcook the sugar when making the praline, as it can quickly burn. Keep an eye on it, and once it turns a light golden brown, remove it from the heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420
- Sodium: 350mg
- Protein: 9g