Description
A vibrant and elegant salad featuring creamy burrata cheese paired with sweet, earthy roasted beets and a tangy-sweet pomegranate glaze.
Ingredients
Scale
For the Crust:
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese, at room temperature
- 1/4 cup pomegranate molasses
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh pomegranate seeds
- 1/4 cup fresh basil leaves, torn
- 1/4 cup toasted walnuts, roughly chopped
- Mixed greens (optional, for serving)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges or slices.
- In a small bowl, whisk together pomegranate molasses, honey, and balsamic vinegar to create the glaze. Season with a pinch of salt.
- On a serving plate or platter, arrange the roasted beet wedges. Tear the burrata into pieces and place on top of the beets.
- Drizzle the pomegranate glaze over the beets and burrata. Sprinkle with pomegranate seeds, torn basil, and toasted walnuts. Season with salt and pepper to taste.
- Serve immediately, optionally on a bed of mixed greens.
Notes
You can customize the seasonings to taste.