There are so many things that I absolutely love about this Roasted Beet and Tomato Salad with Burrata and Toasted Pepitas. It’s the total package of all the season's worth of vegetables smothered in insanely delicious flavor. From the roasted beets, to the goat cheese, to the sweet roasted tomatoes sprinkled with toasted pumpkin seeds, this salad is where it’s at. Not to brag, but both my assistant and my wife told me it was the best salad they’ve ever eaten 😊.
Believe it or not, as extravagant as this salad may look it’s 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.
When roasting beets, you can either roast them in the skin and then when they are finished peel them, slice them and eat them. The other method, which I prefer, is to peel them, slice them, coat them in olive oil, and roast them to sort of caramelize them up a bit and expose some of those natural sugars and flavors.
Roasting the tomatoes is as easy as coating them in olive oil, seasoning them with salt and pepper, and roasting them in the oven to blister them. Make sure to cook them for a short period of time under high heat and remember you don’t want them to be mushy, there should be some bite there.
For the delicious toppings that smother this Roasted Beet and Tomato Salad with Burrata and Toasted Pepitas I chose kale micro greens because they are booming in season, along with some of the leftover beet greens, some long chopped chives, candied pecans, goat cheese, burrata, reduced balsamic vinegar, and of course organic pepitas. Raw pumpkin seeds are also know as pepitas, the Spanish culinary term "little seed of squash." Pumpkin seeds have been a favored ingredient in Mexican cuisine for centuries and they remain a popular food today in many places around the world. Bob's Red Mill selects only the finest pumpkin seeds to please your discriminating palate.
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°F, from there remove it and chill it. Also, because I’m Italian I suppose, I served it alongside some toasted bread. It is my recommendation to do this simply because you can smother all of those amazing ingredients from the salad onto the bread and eat it like bruschetta. DO IT!!
This salad is gorgeous, delicious, and one that is sure to be a favorite of yours once you try it. Happy cooking!!
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Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish!
