Burrata & Roasted Beet Salad with Pomegranate Glaze & Pistachios
A vibrant, refreshing salad that combines creamy burrata, sweet roasted beets, crunchy pistachios, and a luscious pomegranate glaze. This gorgeous salad is perfect for any occasion, whether you’re serving it at a dinner party or enjoying it as a light, nutrient-packed meal. 🌱✨
Why You’ll Love This Salad
- Creamy Burrata: The soft, gooey center of burrata cheese adds a luxurious richness that perfectly complements the earthy beets.
- Pomegranate Glaze: Sweet, tangy, and slightly sticky, this glaze ties the whole salad together with a burst of flavor.
- Crunchy Pistachios: These nuts add a satisfying crunch and a burst of flavor that contrasts beautifully with the creamy cheese and sweet beets.
- Fresh Greens: A blend of mixed greens like arugula, spinach, or baby kale adds a peppery, fresh base to this delightful salad.
Ingredients (for 4 servings)
- 4 medium beets, roasted and sliced
- 8 oz (about 225g) burrata cheese
- 2 cups mixed greens (arugula, spinach, or baby kale)
- 1/3 cup shelled pistachios, roughly chopped
- 2–3 tbsp pomegranate glaze (store-bought or homemade, see below)
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar (optional, for extra tang)
- Salt and freshly ground black pepper, to taste
- Fresh mint or basil leaves (optional, for garnish) 🌿
For homemade pomegranate glaze (optional):
- 1 cup pomegranate juice
- 1/4 cup honey or sugar
- 1 tablespoon water
Instructions
1. Roast Beets:
Preheat your oven to 375°F (190°C). Wrap the beets in foil and roast for about 45 minutes to 1 hour until tender. Let them cool before peeling and slicing them into rounds.
2. Assemble Salad:
On a large platter or individual salad plates, arrange the mixed greens as a base. Layer the roasted beet slices on top of the greens. Gently tear the burrata cheese and place it in the center of the salad.
3. Top with Pistachios:
Sprinkle the chopped pistachios over the salad, adding a crunchy element to each bite.
4. Drizzle with Pomegranate Glaze:
Drizzle the pomegranate glaze generously over the salad. This glaze is the star of the show, bringing a sweet and tangy finish.
5. Dress with Olive Oil and Balsamic Vinegar:
For extra richness, drizzle a small amount of extra virgin olive oil over the salad. If you like a little extra tang, you can also add a splash of balsamic vinegar.
6. Season:
Season with salt and freshly ground black pepper to taste. This is a simple but effective step to bring out the flavors of all the ingredients.
7. Garnish:
If desired, garnish the salad with a few fresh leaves of mint or basil for an extra pop of color and aroma.
How to Make Homemade Pomegranate Glaze
If you’re opting for homemade pomegranate glaze, simply:
- In a small saucepan, combine 1 cup pomegranate juice, 1/4 cup honey or sugar, and 1 tablespoon water.
- Bring to a simmer over medium heat and cook until the mixture has reduced by half, about 15-20 minutes. The glaze should coat the back of a spoon.
- Let it cool slightly before drizzling over your salad.
Tips for Success
- Pomegranate Glaze Tip: You can use store-bought pomegranate glaze if you’re short on time, but making it homemade really adds a special touch to this dish.
- Use Fresh Burrata: Burrata should be fresh for the best texture. Look for it at a specialty grocery store or cheese shop.
- Customize with Herbs: If you don’t have mint or basil on hand, fresh cilantro or parsley also work wonderfully as a garnish.
This Burrata & Roasted Beet Salad is not just a salad—it’s a celebration of textures and flavors! With the creamy cheese, sweet beets, crunchy pistachios, and tangy pomegranate glaze, it’s the perfect dish to impress your guests or treat yourself to something extraordinary. 🧀🌿🍴
