Beet and Burrata Pea Purée Salad | PC.ca

Beet and Burrata Pea Purée Salad

PC Black Label Crema Di Burrata Soft Unripened Cheese

Beet and Burrata Pea Purée Salad

Ideal for entertaining or as part of a meatless meal, sweet peas blended with fresh mint and rich h...

Ideal for entertaining or as part of a meatless meal, sweet peas blended with fresh mint and rich hazelnut oil pairs beautifully with tender roasted and marinated beets and PC Black Label Crema di Burrata Soft Unripened Cheese – a blend of cream and fresh mozzarella.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Vegetarian, Italian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Beets
  • Amount Per Serving

    % Daily Value

  • Calories

    260 cal

  • Total Fat

    18 g

  • Sodium

    470 mg

  • Total Carbohydrate

    18 g

  • Dietary Fiber

    4 g

  • Protein

    8 g

Beet and Burrata Pea Purée Salad

PC Black Label Crema Di Burrata Soft Unripened Cheese

  • Amount Per Serving

    % Daily Value

  • Calories

    260 cal

  • Total Fat

    18 g

  • Sodium

    470 mg

  • Total Carbohydrate

    18 g

  • Dietary Fiber

    4 g

  • Protein

    8 g

How to make

Ingredients

  • 6

    Medium red beets, scrubbed and stems removed
  • 3 tbsp (45 mL)

    PC®Black Label Lambrusco Grape Condiment
  • 1 tsp (5 mL)

    Kosher salt
  • 1-1/4 cups (300 mL)

    PC®Small Sweet Peas – Frozen
  • 3 tbsp (45 mL)

    PC®Black Label 100% Pure Roasted Hazelnut Oil
  • 3 tbsp (45 mL)

    Packed fresh mint
  • 1

    Green onion, chopped
  • 1

    Small clove garlic, minced
  • 1 tub (250 g)

    PC®Black Label Crema Di Burrata Soft Unripened Cheese

How to make

  • Step 1

    Preheat oven to 400°F (200°C).

  • Step 2

    Wrap beets in foil; place in medium roasting pan. Roast in centre of oven until tender when pierced, about 60 minutes. Let cool completely then rub skins off using paper towel. Trim ends; cut into wedges and place in bowl. Stir in condiment and 1/2 tsp (2 mL) of the salt; cover and refrigerate.

  • Step 3

    Cook frozen peas in small saucepan of boiling water until tender, 3 to 5 minutes. Drain; transfer peas to bowl of food processor. Add oil, mint, onion, garlic and remaining 1/2 tsp (2 mL) salt. Pulse until coarse mixture forms. Scrape down sides; add half of burrata. Pulse until almost combined with white streaks throughout mixture.

  • Step 4

    Divide pea purée among six plates, placing at centre of each. Top each with a spoonful of remaining burrata. Arrange beets over top; drizzle with beet liquid and garnish with additional mint leaves if desired.

Similar recipes