Holiday Roasted Beet & Sweet Potato Burrata Salad Recipe

Instructions

1. Prepare the Roasted Vegetables
   1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
   2. Place the cubed sweet potatoes and beets on the baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper to taste.
   3. Spread the vegetables out in a single layer. Roast in the oven for 30–35 minutes, or until tender and lightly caramelized, stirring halfway through. Beets may take a bit longer to cook, so check for doneness by piercing with a fork.
2. Prepare the Dressing
   1. In a small bowl, whisk together the balsamic vinegar, honey or maple syrup, olive oil, salt, and pepper until the dressing is well combined and emulsified.
   2. Set the dressing aside, allowing the flavors to meld while the roasted vegetables cool.
3. Assemble the Salad
   1. Once the roasted vegetables have cooled slightly, toss them with the mixed greens in a large salad bowl.
   2. Carefully tear the burrata cheese into smaller pieces and place them on top of the salad. The creamy interior of the burrata should gently ooze when cut, adding richness to the salad.
   3. Sprinkle the chopped toasted nuts and fresh herbs (if using) over the top for extra flavor and crunch.
4. Dress and Serve
   1. Drizzle the prepared dressing over the salad just before serving. Toss gently to combine, being careful not to break up the burrata too much.
   2. Serve immediately, garnished with additional herbs or a drizzle of balsamic glaze, if desired.
      

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