Description
Welcome to a world of vibrant colors and delightful flavors with our Holiday Beet & Sweet Potato Salad! This festive dish is not just a feast for the eyes. It’s also a healthful choice packed with nutrients that elevate any holiday gathering.
Ingredients
Scale
For the Salad:
- 2 medium beets (boiled or roasted, peeled, and cut into wedges)
- 2 medium sweet potatoes (roasted and cubed)
- 1 ball fresh burrata cheese
- 1/4 cup shelled pistachios (roughly chopped)
- Fresh mint leaves (for garnish)
For the Citrus Mint Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt and black pepper (to taste)
- 1 tablespoon fresh mint (finely chopped)
Instructions
1️⃣ Prepare the Vegetables:
- Roast the sweet potatoes at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized. Let them cool slightly. If using raw beets, roast or boil them until fork-tender, peel, and slice into wedges.
2️⃣ Make the Dressing:
- In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey, dijon mustard, chopped mint, salt, and black pepper. Taste and adjust seasoning as needed.
3️⃣ Assemble the Salad:
- Arrange the beet wedges and roasted sweet potato cubes on a serving plate. Place the ball of burrata in the center. Drizzle the citrus mint dressing generously over the vegetables and burrata.
4️⃣ Garnish and Serve:
- Sprinkle the salad with chopped pistachios and fresh mint leaves. Finish with a light drizzle of olive oil and a pinch of cracked black pepper for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American
Nutrition
- Calories: 320