Recipe: Burrata Salad with Pickled Beetroot & Poached Rhubarb
To celebrate What's In Season this month, we create two delicious recipes to honour the fresh produce coming from UK farms.
The appearance of rhubarb in our fresh produce section means we're well and truly into spring. Outdoor grown rhubarb matures by mid April, after a few weeks in the sunshine.
Here's how to make Burrata Salad with Pickled Beetroot & Poached Rhubarb.
Serves 4 as a starter or light lunch
Prep time - 30 minutes
- 3 rhubarb sticks (approx 400 g)
- 20 g sugar
- 1 large chioggia beetroot
- 1 yellow beetroot
- 4 thyme sprigs
- 2 balls of burrata (Vegan swap: select a vegan soft cheese instead of burrata)
- 30 g roasted hazelnuts, roughly chopped
- 100 g watercress
- 1 teaspoon runny honey
- Extra virgin olive oil, to drizzle
- Salt + freshly ground black pepper
- Slice the rhubarb sticks into 3 inch batons and nestle into a large shallow pan. Sprinkle over the sugar. Cover with 200-250 ml cold water. Simmer for 5-6 minutes, then turn off the heat and cover with a lid for 10 minutes (this helps the rhubarb stay very pink).
- Peel and slice the beetroots very thinly, ideally with a mandoline. Add the slices to a bowl and add 60 ml of the rhubarb poaching liquid, 100 ml of white wine vinegar, a large pinch of salt and 2 thyme sprigs. Set aside to pickle.
- After another 10 minutes, assemble the salad. Drain the burrata balls and nestle on top of the watercress. Remove the rhubarb carefully from the poaching liquor with a slotted spoon and add to the plate. Drain the beetroot slices and dot around. Drizzle with runny honey and olive oil, then pick the remaining thyme leaves over the top. Season generously with salt and pepper.