INGREDIENTS:
For the Salad:
Fresh burrata cheese
Roasted beets, sliced
4 large carrots, peeled and cut into sticks
Mixed greens (arugula, spinach, or baby kale)
1/4 cup walnuts, toasted and chopped
1/4 cup pomegranate seeds
For the Maple-Glazed Carrots:
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste
INSTRUCTIONS:
STEP 1: ROAST THE BEETS
Preheat the oven to 400°F (200°C). Wrap whole beets in foil and roast for 40-50 minutes until tender. Allow them to cool, then peel and slice them into rounds.
STEP 2: PREPARE MAPLE-GLAZED CARROTS
Preheat oven to 375°F (190°C). In a bowl, mix olive oil, maple syrup, balsamic vinegar, salt, and pepper. Toss the carrot sticks in this mixture until well coated. Spread the carrots on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized.
STEP 3: MAKE THE DRESSING
In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
STEP 4: ASSEMBLE THE SALAD
On a large serving platter, arrange the mixed greens. Add slices of roasted beets and the maple-glazed carrots. Place the fresh burrata cheese in the center. Sprinkle with toasted walnuts and pomegranate seeds.
STEP 5: DRESS AND SERVE
Drizzle the salad with the dressing just before serving. Serve immediately and enjoy the combination of creamy, sweet, and tangy flavors!
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6
Enjoy this Thanksgiving Burrata and Roasted Beet Salad with Maple-Glazed Carrots—a perfect blend of textures and flavors for your festive table!