Grilled Beet & Carrot Salad with Burrata, Sage Pesto & Pumpkin Seeds

As the cool, crisp air of fall rolls in, there’s no better time to enjoy a hearty, comforting salad that embodies the best flavors of the season. This Grilled Beet & Carrot Salad with Burrata, Sage Pesto & Pumpkin Seeds is the perfect fall-inspired dish, combining smoky grilled vegetables with creamy burrata, earthy sage pesto, and crunchy pumpkin seeds. This salad is a wonderful balance of textures and flavors, with the sweetness of the beets and carrots playing beautifully against the richness of the burrata and the nutty notes from the sage pesto and pumpkin seeds.

Whether you’re serving this salad as a starter for a special holiday meal or as a light but satisfying main dish, it’s sure to impress your guests with its vibrant colors and seasonal ingredients.

Ingredients:

For the Grilled Vegetables:

• 4 medium beets, peeled and sliced into wedges
• 3 large carrots, peeled and sliced into thick strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional for extra flavor)

For the Sage Pesto:

• 1/2 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1/4 cup toasted pumpkin seeds (plus extra for garnish)
• 1 clove garlic
• 1/4 cup grated Parmesan cheese (optional)
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Salad Assembly:

• 2 balls of burrata cheese (about 8 oz total)
• 1/4 cup toasted pumpkin seeds (for garnish)
• Fresh arugula or mixed greens (optional)
• Fresh sage leaves for garnish (optional)

Preparation:

Step 1: Grill the Beets and Carrots

1. Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan or broiler works well for this recipe.
2. In a large bowl, toss the beet wedges and carrot strips with olive oil, salt, pepper, and balsamic vinegar (if using).
3. Place the beets and carrots on the grill. Grill for 8-10 minutes on each side, until they have softened and developed grill marks. Be sure to turn the vegetables occasionally to prevent burning.
4. Remove the vegetables from the grill and set aside to cool slightly.

Step 2: Prepare the Sage Pesto

1. While the vegetables are grilling, prepare the sage pesto. In a food processor, combine fresh sage leaves, basil leaves, toasted pumpkin seeds, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches a smooth, slightly thick consistency.
4. Season the pesto with salt and pepper to taste. If the pesto is too thick, add a bit more olive oil or water to thin it out. Set aside.

Step 3: Toast the Pumpkin Seeds

1. In a small skillet over medium heat, toast the pumpkin seeds for about 3-5 minutes, stirring frequently until they become golden and start to pop. Remove from heat and set aside to cool.

Step 4: Assemble the Salad

1. On a large serving platter, arrange the grilled beets and carrots. If desired, add a handful of fresh arugula or mixed greens for added color and texture.
2. Tear the burrata into pieces and place them around the vegetables, allowing the creamy cheese to spill onto the beets and carrots.
3. Drizzle the sage pesto generously over the salad, making sure to cover the vegetables and burrata.
4. Sprinkle the toasted pumpkin seeds over the top for crunch.
5. Garnish with fresh sage leaves for an extra herbaceous note, if desired.

Step 5: Serve

1. Serve the salad immediately while the vegetables are still warm and the burrata is soft and creamy. This salad works well as a starter or as a light main dish paired with crusty bread.

Cooking Notes:

• Grilling tips: Be careful when grilling the vegetables. Beets can take a little longer to cook than carrots, so keep an eye on them to ensure they don’t burn. If you prefer, you can parboil the beets before grilling to speed up the cooking process.
• Sage pesto storage: If you have extra sage pesto, it can be stored in an airtight container in the refrigerator for up to 5 days. Use it as a spread for sandwiches or as a topping for roasted vegetables or pasta.
• Burrata alternatives: If burrata isn’t available, fresh mozzarella or goat cheese can be used in its place, though burrata’s creaminess adds a unique indulgence to the dish.

Serving Suggestions:

This Grilled Beet & Carrot Salad with Burrata, Sage Pesto & Pumpkin Seeds is a versatile dish that can be served as a light lunch or dinner, or as an elegant side dish at a fall dinner party. It pairs wonderfully with roasted meats like chicken or pork, or with other fall-inspired dishes such as roasted squash or warm grain bowls. For a vegetarian meal, serve alongside a hearty soup like butternut squash or lentil soup.

To make it a more substantial meal, you can add a protein source such as grilled chicken, tofu, or roasted chickpeas.

Tips:

• Make ahead: You can grill the vegetables and make the pesto ahead of time. Store them in the fridge and assemble the salad just before serving.
• Pumpkin seed crunch: For an extra pop of flavor, consider seasoning the toasted pumpkin seeds with a pinch of smoked paprika or cayenne pepper before adding them to the salad.
• Pesto variations: If you’re not a fan of sage, try replacing it with arugula, parsley, or even kale for a different take on the pesto.

Prep Time:

• 20 minutes

Cooking Time:

• 20 minutes

Total Time:

• 40 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 10g
• Sodium: 220mg
• Fat: 24g
• Carbohydrates: 18g
• Fiber: 5g

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Conclusion:

Grilled Beet & Carrot Salad with Burrata, Sage Pesto & Pumpkin Seeds is a vibrant, flavorful dish that celebrates the essence of fall. The smoky sweetness of the grilled beets and carrots pairs perfectly with the creamy burrata and the bold flavors of the sage pesto. The toasted pumpkin seeds add a satisfying crunch, making this salad a complete symphony of textures and tastes.

Whether served as a hearty appetizer or a light main course, this salad is a great way to enjoy seasonal produce in an elegant and delicious way. It’s also an ideal dish for holiday gatherings, where its striking presentation and unique flavor combination will surely impress guests. With its mix of grilled vegetables, creamy cheese, and fresh pesto, this salad is a beautiful representation of fall’s bounty and will quickly become a seasonal favorite.

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