Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline

Looking for a show-stopping winter salad that combines seasonal produce with an elegant flair? This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is a perfect addition to your holiday table. The combination of earthy roasted beets and carrots, creamy burrata, sweet pears, and crunchy pecan praline creates a beautiful medley of flavors and textures. This salad is not only visually stunning but also loaded with wholesome ingredients, making it a great option for festive gatherings or as a light, satisfying main course.

Ingredients:

For the Roasted Beets & Carrots:

• 3 medium beets (red or golden), scrubbed and quartered
• 4 medium carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• ½ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp black pepper

For the Pecan Praline:

• ½ cup pecans
• ¼ cup granulated sugar
• 1 tbsp butter
• Pinch of sea salt

For the Salad:

• 8 oz burrata cheese (1-2 balls)
• 2 ripe pears, thinly sliced
• 4 cups mixed greens (arugula, baby spinach, or mixed winter greens)
• ¼ cup pomegranate seeds (optional, for garnish)
• Fresh herbs for garnish (thyme or parsley)

For the Dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp freshly squeezed orange juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

---

Preparation:

Step 1: Roast the Beets & Carrots

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the beets and carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway through, until they are tender and slightly caramelized.
4. Remove from the oven and let them cool slightly while you prepare the rest of the salad.

Step 2: Prepare the Pecan Praline

1. In a small saucepan over medium heat, melt the butter and add the sugar. Stir constantly until the sugar melts and turns golden brown, about 3-4 minutes.
2. Add the pecans and a pinch of sea salt, stirring to coat the pecans in the caramelized sugar.
3. Quickly transfer the pecans to a sheet of parchment paper or a silicone mat, spreading them out so they don’t stick together.
4. Allow the pecans to cool completely, then break them into small clusters for topping the salad.

Step 3: Make the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, Dijon mustard, and honey until the mixture is well emulsified.
2. Season the dressing with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar, if needed.

Step 4: Assemble the Salad

1. Arrange the mixed greens on a large serving platter or individual plates.
2. Add the roasted beets and carrots on top of the greens.
3. Nestle the burrata in the center of the salad, tearing it open slightly so the creamy interior spills out.
4. Arrange the sliced pears around the burrata, and sprinkle the salad with pecan praline clusters.
5. Garnish with pomegranate seeds and fresh thyme or parsley, if desired.

Step 5: Drizzle with Dressing and Serve

1. Just before serving, drizzle the salad with the dressing, ensuring everything is lightly coated.
2. Serve immediately and enjoy the balance of sweet, earthy, and creamy flavors.

---

Cooking Notes:

• Beet varieties: Red or golden beets both work well for this recipe. Golden beets tend to have a slightly sweeter and milder flavor, while red beets provide a deeper, earthier taste.
• Praline storage: Any leftover pecan praline can be stored in an airtight container for up to a week. It’s perfect as a snack or added to other salads, oatmeal, or yogurt.
• For the dressing, you can experiment with using pear or apple cider vinegar instead of balsamic for a slightly different tangy flavor.

---

Serving Suggestions:

This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is perfect as a festive dish or a light yet indulgent meal. Here are some pairing ideas:

• Serve this salad as a starter for a holiday feast or side dish alongside roasted meats like turkey, chicken, or pork tenderloin.
• For a more filling meal, pair it with crusty bread or a warm quinoa salad for added texture and nutrients.
• A glass of white wine like Sauvignon Blanc or a light sparkling wine complements the salad’s flavors beautifully.

---

Tips:

• Roasting tip: To prevent the beets from bleeding into the carrots, roast them on separate baking sheets or keep them on opposite sides of the tray.
• Burrata alternatives: If burrata is not available, substitute it with fresh mozzarella or goat cheese for a similar creamy texture.
• Pecan praline tip: Make sure not to overcook the sugar when making the praline, as it can quickly burn. Keep an eye on it, and once it turns a light golden brown, remove it from the heat.

---

Prep Time:

• 20 minutes

Cooking Time:

• 40 minutes

Total Time:

• 1 hour

---

Nutritional Information (Per Serving):

• Calories: 420
• Protein: 9g
• Sodium: 350mg

---

Conclusion:

This Winter Beet & Carrot Salad with Burrata, Pears & Pecan Praline is the perfect blend of seasonal ingredients, textures, and flavors. The combination of roasted root vegetables, creamy burrata, sweet pears, and crunchy praline creates a salad that’s both hearty and light, making it a versatile dish for any holiday gathering. The citrusy dressing ties everything together with a refreshing zing, ensuring that every bite is full of flavor. Whether you’re serving this as a side dish or a standalone salad, it’s bound to impress and become a winter favorite!

Print