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Brilliant Bakeware Set of 2 Nonstick Quarter Sheet Pans
SEE PRODUCTBeet Sheet Pan Salad
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This Beet Sheet Pan Salad transforms simple ingredients into a vibrant and flavorful dish perfect for entertaining. Sweet roasted beets are paired with creamy burrata, tangy quick pickled beets, crispy shallots, toasted cumin, and fresh herbs for a beautiful balance of textures and flavors. Served directly from a Brilliant™ Bakeware Nonstick Quarter Sheet Pan, this colorful salad makes an impressive appetizer, side dish, or addition to a holiday table. Easy to prepare and packed with seasonal ingredients, it’s a fresh and elegant beet salad recipe you’ll come back to all year long.
Ingredients
- 2 lb beets
- 3 Tbsp Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 Balls of Burrata (Could also use Stracciatella or fresh mozzarella)
- 2 shallots thinly sliced
- 3 cloves of garlic (Thinly sliced)
- 1 tsp cumin seed
For the quick pickled beets
- 1-2 Chioggia Beets (or yellow Beets) Thinly Sliced
- 3 Tbsp White Wine Vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
Basil, Mint and Fried Shallots to garnish
Directions
Preheat oven to 425°F.
Place the beets on a sheet pan and drizzle with olive oil. Season with salt and pepper and toss to coat. Cover loosely with foil and roast for 35 to 40 minutes. After 30 minutes, remove the foil, drizzle with red wine vinegar, and gently toss the beets. Return to the oven and continue roasting until tender and easily pierced with a fork.
Meanwhile, prepare the quick pickled beets by combining the pickling ingredients in a small bowl. Let stand for 30 minutes, then strain and set aside.
To make the crispy shallot topping, heat a small amount of vegetable oil in a skillet over medium heat. Add the shallots and cook until lightly golden. Stir in the garlic and cumin seeds and continue cooking until fragrant and golden brown. Remove from the heat and drain on a paper towel-lined plate.
Once the beets are roasted, tear the burrata into pieces and arrange it directly on the sheet pan among the warm beets. Add the pickled beet slices and drizzle with additional olive oil and red wine vinegar, if desired. Finish with the crispy shallot mixture and scatter the fresh mint and basil over the top. Serve warm or at room temperature.
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Ingredients
- 2 lb beets
- 3 Tbsp Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 Balls of Burrata (Could also use Stracciatella or fresh mozzarella)
- 2 shallots thinly sliced
- 3 cloves of garlic (Thinly sliced)
- 1 tsp cumin seed
For the quick pickled beets
- 1-2 Chioggia Beets (or yellow Beets) Thinly Sliced
- 3 Tbsp White Wine Vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
Basil, Mint and Fried Shallots to garnish
Directions
Preheat oven to 425°F.
Place the beets on a sheet pan and drizzle with olive oil. Season with salt and pepper and toss to coat. Cover loosely with foil and roast for 35 to 40 minutes. After 30 minutes, remove the foil, drizzle with red wine vinegar, and gently toss the beets. Return to the oven and continue roasting until tender and easily pierced with a fork.
Meanwhile, prepare the quick pickled beets by combining the pickling ingredients in a small bowl. Let stand for 30 minutes, then strain and set aside.
To make the crispy shallot topping, heat a small amount of vegetable oil in a skillet over medium heat. Add the shallots and cook until lightly golden. Stir in the garlic and cumin seeds and continue cooking until fragrant and golden brown. Remove from the heat and drain on a paper towel-lined plate.
Once the beets are roasted, tear the burrata into pieces and arrange it directly on the sheet pan among the warm beets. Add the pickled beet slices and drizzle with additional olive oil and red wine vinegar, if desired. Finish with the crispy shallot mixture and scatter the fresh mint and basil over the top. Serve warm or at room temperature.
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This recipe doesn't have any reviews yet. Try it out and let us know what you think!
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Write a Review
Product Used In This Recipe
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Brilliant Bakeware Set of 2 Nonstick Quarter Sheet Pans
SEE PRODUCT
