Description
If you’re looking for a wholesome, vibrant salad that’s as nutritious as it is delicious, this Healthy Roasted Beet, Burrata, and Spinach Salad is just what you need! A delightful mix of earthy roasted beets, tender sweet potatoes, fluffy quinoa, and creamy burrata cheese, all nestled on a bed of fresh baby spinach, this salad is a true celebration of flavors and textures. Topped with a tangy lemon-tahini dressing, it’s a perfect balance of savory, sweet, and tangy notes. Ideal for a light lunch, a side dish, or even a main course, this salad packs a powerful punch of vitamins, minerals, and protein to keep you feeling energized and satisfied.
Ingredients
For the Salad:
- Baby spinach
- Roasted beets, sliced
- Cooked quinoa
- Roasted sweet potatoes, cubed
- Fresh burrata cheese
For the Lemon-Tahini Dressing:
- Tahini
- Lemon juice
- Garlic, minced
- Olive oil
- Salt and pepper to taste
Instructions
Step 1: Roast the Beets and Sweet Potatoes
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil. In a bowl, toss the sliced beets and sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking. Remove from the oven and let them cool slightly.
Step 2: Cook the Quinoa
While the vegetables are roasting, cook the quinoa according to the package instructions. Typically, this involves rinsing the quinoa under cold water, then combining it with water in a pot at a ratio of 1:2 (quinoa to water). Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff the cooked quinoa with a fork and set it aside to cool.
Step 3: Prepare the Dressing
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and olive oil until smooth. If the dressing is too thick, add a small amount of water, a teaspoon at a time, until it reaches your desired consistency. Season with salt and pepper to taste. The dressing should be creamy with a bright, tangy flavor.
Step 4: Assemble the Salad
On a large serving plate or in a salad bowl, start by layering the baby spinach as the base. Next, evenly distribute the cooked quinoa over the spinach. Arrange the roasted beets and sweet potatoes on top, creating a beautiful, colorful display. Tear the fresh burrata cheese into pieces and scatter them over the salad.
Step 5: Dress and Serve
Drizzle the lemon-tahini dressing generously over the assembled salad, ensuring all the ingredients are lightly coated. Serve immediately to enjoy the fresh flavors and contrasting textures. This salad is perfect as a healthy meal on its own or as a side dish to complement your main course.
Notes
Cooking Note:
- For best results, roast the beets and sweet potatoes separately to prevent the beets’ color from bleeding onto the other vegetables.
- Burrata is best served fresh and at room temperature to enhance its creamy texture.
- To save time, you can roast the vegetables and cook the quinoa in advance. Assemble the salad just before serving to keep the greens fresh.
Serving Suggestions:
- This salad can be served as a main dish for a light, nutritious lunch or dinner. It pairs well with grilled chicken, salmon, or chickpeas for added protein.
- For a heartier meal, serve the salad with a side of crusty bread or pita.
- Pair it with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water infused with lemon or mint.
Tips:
- To add a bit more crunch, consider topping the salad with toasted nuts or seeds, such as almonds, walnuts, or pumpkin seeds.
- For a vegan version, replace burrata with avocado slices or a plant-based cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the freshness of the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 200 mg per serving
- Protein: 12 grams per serving