Description
A vibrant and elegant salad featuring creamy burrata cheese, sweet roasted beets, and a tangy pomegranate glaze. Perfect as a starter or light main course.
Ingredients
- 4 medium beets, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese
- 1/2 cup pomegranate seeds
- 1/4 cup pomegranate molasses
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 2 cups arugula
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil, drizzle with olive oil, and season with salt and pepper. Roast for 45-60 minutes until tender. Let cool, then peel and slice into wedges.
- In a small bowl, whisk together pomegranate molasses, balsamic vinegar, and honey to make the glaze.
- Arrange arugula on a serving platter. Top with roasted beet wedges, burrata cheese (torn into pieces), and pomegranate seeds.
- Drizzle the pomegranate glaze over the salad. Garnish with fresh mint and basil. Serve immediately.
Notes
You can customize the seasonings to taste. For extra crunch, add toasted walnuts or pistachios.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American