Roasted Beet and Tomato Salad with Burrata and Toasted Pepitas

Believe it or not, as extravagant as this salad may look it’s absolutely extremely easy to make, after all the only thing you are cooking are the beets and tomatoes.  Once those two things are done, it’s simply about accessorizing your salad with delicious greens, cheeses, seeds and nuts.  Recipe courtesy of Chef Billy Parisi.

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Servings 4 - 6servings
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 6servings
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 400°.
  2. Place the sliced beets and tomatoes evenly on a large cookie sheet tray, or 2, lined with parchment paper and drizzle them with olive oil and season salt and pepper.
  3. Roast them in the oven for 20 minutes or until the beets and tomatoes are softened and lightly browned. Cool
  4. Pecans: Toss together the pecans and brown sugar in a medium size saute pan and cook over low heat constantly stirring until the sugar has melted onto the pecans. Spread out on parchment paper once finished.
  5. Pumpkin Seeds: Add the pepitas to a medium size saute pan and toss over medium heat for 8 to 10 minutes or until the seeds become browned and crunchy.
  6. To Plate: Arrange the roasted beets and tomatoes over top of the beet greens and microgreens. Evenly sprinkle on the candied pecans, pepitas, goat cheese, and place on the burrata. Lastly, drizzle on the reduced balsamic vinegar and season with salt and pepper.
  7. Serve with toasted bread.
Recipe Notes

*For the reduced balsamic vinegar, you can either buy it from the store or you can simply cook balsamic vinegar in a pan until it reaches 226°, from there remove it and chill it.

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