BURRATA & ROASTED BEET SALAD WITH POMEGRANATE GLAZE & PISTACHIOS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1: ROAST THE BEETS

Step 2

Preheat Oven: Preheat your oven to 400°F (200°C). Prepare Beets: Wash and trim the beets, wrapping them individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.

Step 3

STEP 2: MAKE THE POMEGRANATE GLAZE Combine Ingredients: In a small saucepan, combine pomegranate juice, honey (or maple syrup), and balsamic vinegar. Simmer: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the glaze has thickened slightly. Remove from heat and let cool.

Step 4

STEP 3: ASSEMBLE THE SALAD

Step 5

Layer Ingredients: On a large serving platter,

Step 6

arrange the mixed greens. Top with the roasted beet slices and burrata cheese. Add Toppings: Sprinkle the pomegranate seeds and chopped pistachios over the salad. Season with salt and pepper to taste.

Step 7

STEP 4: DRIZZLE AND SERVE

Step 8

Finish with Glaze: Drizzle the pomegranate glaze over the salad just before serving for a burst of flavor.

Step 9

Serve: Enjoy this vibrant and refreshing salad as a delightful starter or a light meal!

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