Beet Salad with Burrata Cheese & Granola

0
Beet Salad with Burrata Cheese & Granola
Photo: The Salted Vine

Serves 4

Even though my favourite way to cook beets is to simply roast them in the oven with olive oil, salt and pepper, for this dish I wanted to cook them in pickling liquid as the acidity in the liquid cuts down the richness of the creamy burrata cheese. The result … delicious.

Ingredients

Beet Salad

  • 250g Italian Burrata cheese
  • 12 medium-sized pickled beets
  • 1 cup granola
  • 1 orange (in segments)
  • 1 grapefruit (in segments)
  • Mixed greens
  • Extra virgin olive oil
  • Pinch sea salt

Pickled Beets

  • 2 L water
  • 3 cups granulated sugar
  • 500ml white wine vinegar
  • ⅓ cup kosher salt
  • 12 medium size golden beets and candy cane beets

Directions

Pickled Beets Preparation

Combine all the ingredients in large pot. Cook the beets until tender (about 40-50 minutes). Take the beets out to cool, strain the liquid and set aside. Allow beets to cool enough to handle, then remove the skins. Combine beets and cooking liquid in a sealable container. Store in cooler for up to 2 weeks.

Granola Ingredients

  • ¼ cup chopped walnuts
  • ¼ cup pine nuts
  • ¼ cup sunflower seeds
  • ¼ cups hazelnuts
  • 1 cup old fashioned oats
  • 2 Tbsp. brown sugar
  • ¼ tsp. ground cinnamon
  • ¼ cup honey
  • ¼ cup vegetable oil
  • Pinch sea salt

Granola Preparation

Preheat oven to 350F, then toast walnuts, pine nuts, hazelnuts and sunflower seeds separately.

Reduce oven down to 300F. Combine toasted nuts and seeds with oats, brown sugar, cinnamon and sea salt in a large bowl. Combine honey and oil in saucepan over medium heat until smooth. Pour honey mixture over oat mixture and toss. Line a baking sheet with parchment paper, then spread the mixture evenly on the pan. Bake for about 30 minutes until golden, stirring every 10 minutes. Place baking sheet on rack to cool.

To Serve

Slice burrata into bite size pieces and beets into halves or quarters. Arrange cut beets, granola and sliced cheese on each plate. Sprinkle sea salt on top of the cheese and drizzle extra virgin olive oil over beets. Top with orange and grapefruit segments and garnish with mixed greens.

Support Local Media

Since 1991, IMPACT Magazine has produced freely distributed award-winning editorial content, including departments on fitness, health, nutrition, food, training, sports medicine, travel and features on the top athletes across the country.

Why Your Support Matters

IMPACT Magazine has kept its publication free and available to readers for 29 years. We believe that everyone deserves access to quality, credible health and fitness content to live their healthiest and best lives. We pride ourselves on delivering the best editorial from the best experts in their fields along with supporting both local and national brands that align with our core values.

We are independently owned and operated and support local fitness and health professionals, writers, photographers, designers and artists.

Please consider supporting IMPACT Magazine by making a donation of any amount via PayPal below. Your donations will help us continue to make an IMPACT into the future!

Impact Magazine DonationsDonate to Impact Magazine

LEAVE A REPLY

Please enter your comment!
Please enter your name here