Description
A vibrant salad combining roasted beets, creamy burrata, sweet pomegranate glaze, and crunchy pistachios for a refreshing dish.
Ingredients
Scale
- 4 medium beets, roasted and sliced
- 1 (8-ounce) ball of burrata cheese
- 1/4 cup pomegranate seeds
- 2 tablespoons pomegranate glaze
- 1/4 cup shelled pistachios, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh greens for the base
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice.
- On a serving platter, arrange the fresh greens as a base.
- Place the sliced beets on top of the greens.
- Tear the burrata ball and scatter it over the beets.
- Drizzle the pomegranate glaze evenly over the salad.
- Sprinkle with pomegranate seeds and chopped pistachios.
- Season with salt and pepper, and drizzle with olive oil if desired. Serve immediately.
Notes
Use fresh, high-quality ingredients for the best flavor. This salad pairs well with a light wine.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 420
- Sugar: 18g
- Fat: 30g
- Carbohydrates: 28g
- Protein: 15g