Description
A vibrant salad featuring roasted beets, creamy burrata cheese, crunchy pistachios, and a luscious pomegranate glaze.
Ingredients
Scale
- 2 large beets, roasted and sliced
- 8 oz burrata cheese
- 1/4 cup pomegranate seeds
- 1/4 cup pistachios, chopped
- 1/4 cup pomegranate juice
- 2 tablespoons honey
- Salt and pepper to taste
- Fresh herbs (like mint or basil) for garnish
Instructions
- Roast the beets by wrapping them in foil and baking at 400°F for 45-60 minutes until tender.
- Prepare the pomegranate glaze by simmering pomegranate juice and honey in a small saucepan until slightly thickened.
- Let the glaze cool before using it on the salad.
- Assemble the salad by laying sliced beets on a platter, tearing burrata over the beets, and drizzling with pomegranate glaze.
- Top with pomegranate seeds, chopped pistachios, and season with salt and pepper.
- Garnish with fresh herbs and serve.
Notes
- Use fresh ingredients for the best flavor.
- Chill the salad for 15 minutes before serving to meld flavors.
- Adjust sweetness of the glaze to your preference.
- Make ahead by roasting beets and preparing glaze in advance.
- Take time to present the salad beautifully.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting and assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg