Happy Wednesday guys! Recipe of the day is Burrata Salad with Beets, Cavolo Nero & Edamame Beans – rich & fulfilling salad with a ball of creamy deliciousness on top. 🙂
To make it a meal – add a few slices of garlic bread. Nom nom nom..
As you might know, I’m ‘slightly’ obsessed with Burrata cheese 🙂 and pretty much can have it with everything, anytime of the day.
I have included some of my favourite Burrata recipes below – all pretty simple but absolutely divine.
Today’s recipe is a combination of beets, Cavolo nero & Edamame beans.
For those of you unfamiliar with Cavolo Nero, it is basically an Italian kale. As with kale, make sure to massage it before consuming. This will not only soften the leaves but it will also bring the flavours out.
What you need:
- Burrata cheese
- beetroot
- Edamame beans
- Cavolo Nero
- pine nuts
- olive oil
- lemon juice
- salt and pepper
Here’s how to make this beautiful Burrata Salad with Beets, Cavolo Nero & Edamame Beans
Ingredients:
- 2 Burrata cheese balls (mine were around 180g each)
- 150g Cavolo Nero
- 2 beetroots, peeled and sliced
- 100g Edamame beans
- 1-2tbsp toasted pine nuts
For the dressing:
- 2tbsp olive oil
- 1tbsp lemon juice
- salt and pepper to taste
Preparation:
- First, in a bowl, gently massage the Cavolo Nero with a tsp of the olive oil.
- To arrange the salad, in a serving bowl, add the Cavolo Nero at the bottom, then beetroot slices and Edamame beans. Whisk in the dressing ingredients and place the Burrata cheese on top. Season with some salt and black pepper to taste.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a tasty Wednesday and keep safe. xx
For more Burrata recipe inspiration, check out the links below:
