Roasted Beet Salad Recipe
honey whipped burrata, arugula, pomegranate seeds, pumpkin spiced pepitas, apple cider vinaigrette
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Ingredients
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BREAKFAST brunch
Method
BREAKFAST brunch
- 1
Preheat oven to 400°F (200°C). Trim the beet greens and scrub the beets. Wrap each beet in a small sheet of foil with 1/2 tablespoon olive oil and a pinch of salt. Place on a lined baking sheet and roast 45-60 minutes, until tender. Let cool slightly, then rub off skins and slice as desired.
- 2
Whip the burrata with honey until creamy and light. Season with a pinch of salt if desired, and set aside.
- 3
Make the vinaigrette: in a small bowl, whisk together apple cider vinegar, Dijon mustard, honey (for dressing), 0.25 teaspoon salt and 0.125 teaspoon pepper. Slowly whisk in olive oil for vinaigrette (60 ml) until emulsified.
- 4
Toast the pumpkin-spiced pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant; remove from heat and set aside.
- 5
Assemble the salad: on a large platter, arrange arugula. Drizzle with a portion of vinaigrette. Top with roasted beet slices, pomegranate seeds, and toasted pepitas. Spoon dollops of honey whipped burrata over the salad. Drizzle with remaining vinaigrette and finish with a light sprinkle of salt and pepper.
