Recipes

Five-Spice Beet and Burrata Salad

Lynn Crawford and Lora Kirk's Five-Spice Beet and Burrata Salad Lynn Crawford and Lora Kirk's Five-Spice Beet and Burrata Salad (The Good Stuff)
Portions
4-6

Ingredients

  • ---FOR THE CANDIED WALNUTS---
  • ½ cup granulated sugar
  • 2 tbsp liquid honey
  • 1 tsp sea salt
  • 1 tsp orange zest
  • 1 tsp cinnamon
  • ½ tsp red chili flakes
  • ½ cup cold water
  • 2 cups walnut halves
  • ---FOR THE BLACKBERRY VINAIGRETTE---
  • 1 cup fresh blackberries
  • 1 tbsp grated peeled ginger
  • 1 tbsp liquid honey
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Zest and juice of 1 orange
  • Salt and cracked black pepper
  • ---FOR THE FIVE-SPICE BEET AND BURRATA SALAD---
  • 6 medium red beets (reserve the leaves for the salad)
  • 3 tbsp olive oil
  • 1 tbsp five-spice powder
  • 4 cups torn greens (one type such as radicchio or a mixture)
  • 1 ball (12 ounce/340 g) burrata cheese, drained
  • Flaky sea salt, for sprinkling
  • Country morning loaf, toasted or grilled, for serving

Directions

  1. Make the candied walnuts: Preheat the oven to 350 F. Line a baking sheet with parchment paper
  2. In a medium saucepan, combine the sugar, honey, salt, zest, cinnamon, chili flakes, and cold water. Cook over low heat, stirring occasionally, for 5 minutes or until the sugar has dissolve. Increase the heat to high and boil, without stirring, until the mixture turns light golden, 5 to 7 minutes. Remove from the heat.
  3. Immediately add the walnuts to the hot syrup and stir to completely coat the walnuts. Pour onto the lined baking sheet and spread out in a single layer. Bake until the walnuts are golden, 5-7 minutes. Remove from the oven and let cool. Set aside or store I an airtight container at room temperature for up to 1 week.
  4. Make the blackberry vinaigrette: In a food processor or blender, combine the blackberries, ginger, honey, mustard, olive oil, balsamic vinegar, and orange zest and juice. Process until blended. Strain the mixture through a fine-mesh sieve into a bowl or container to remove the seeds. Season to taste with salt and pepper. Set aside or store in an airtight container in the refrigerator for up to 1 week.
  5. Roast and marinate the beets: Preheat the oven to 375 F. Line a baking sheet with parchment paper. Cut 6 pieces of foil large enough to wrap a beet.
  6. Rinse the beets and pat dry. Place a beet on each sheet of foil. Drizzle the beets with olive oil and sprinkle the five-spice powder and sat and pepper to taste. Tightly wrap the beets in the foil, place on the lined baking sheet, and roast for 60 to 75 minutes, until fork-tender. Open the foil pouches and let the beets sit until cool enough to handle.
  7. While the beets are still warm, wearing gloves, peel and the beets and cut them into wedges. Place the beet wedges in a large bowl and toss with about half the blackberry vinaigrette. Marinate for at least 20 minutes while the beets cool. 
  8. Assemble the salad: Arrange the reserved beet leaves and greens of choice on a large serving platter. Place the whole burrata in the centre. Arrange the beets on top of the greens. Garnish with the candied walnuts and sprinkle with the flaky sea salt.

Excerpted from Two Chefs in the Garden by Lynn Crawford and Lora Kirk. Copyright © 2024 Lynn  Crawford and Lora Kirk. Photographs by Ash Nayler. Published by Penguin, an imprint of Penguin  Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the  Publisher. All rights reserved.