Get ready to elevate your Thanksgiving feast with this vibrant Harvest Burrata Salad! This delightful mix features roasted beets, maple-glazed carrots, and creamy burrata, making it the perfect addition to your festive table. 🥗🍂 #ThanksgivingRecipe #SaladLovers #HarvestVibes #Burrata #SeasonalEats

 

Ingredients:

- 2 large beets, peeled and cut into cubes

- 4-5 medium carrots, peeled and cut into sticks 

- 2 tbsp olive oil 

- Salt and pepper, to taste 

- 2 tbsp maple syrup 

- 1 tbsp balsamic vinegar 

- 4 cups mixed greens (arugula, spinach, or baby kale) 

- 1 ball of burrata cheese 

- 1/4 cup roasted pumpkin seeds (optional) 

- Fresh herbs for garnish (parsley, thyme, or sage) 

For the dressing:

- 2 tbsp olive oil 

- 1 tbsp apple cider vinegar 

- 1 tsp Dijon mustard 

- 1 tsp honey 

- Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C). Spread the beet

cubes on a baking sheet, drizzle with 1 tbsp of olive oil,

and season with salt and pepper. Toss to coat well.

Roast in the oven for 25-30 minutes, or until tender. Once

done, remove and let them cool.

2. Meanwhile, prepare the carrots. Toss the carrot sticks

with 1 tbsp of olive oil, maple syrup, salt, and pepper.

Spread them out on a separate baking sheet and roast

for 20-25 minutes, turning halfway for even cooking.

3. In a small bowl, whisk together 2 tbsp of olive oil, 1

tbsp of apple cider vinegar, Dijon mustard, honey, salt,

and pepper until smooth. Feel free to adjust the

seasoning to your taste.

4. On a large platter or individual plates, start by

arranging the mixed greens. Top with the roasted beets

and maple-glazed carrots. Tear the burrata into pieces

and nestle them throughout the salad. If you're feeling

fancy, sprinkle with roasted pumpkin seeds and fresh

herbs for that gourmet touch.

5. Just before serving, drizzle the dressing over the salad

for a burst of flavor. Enjoy your colorful Thanksgiving

delight!