Beetroot & Burrata Salad with Honeysuckle Syrup Vinaigrette, Beet Kraut & Roasted Pistachios

Sweet earthy beetroot, creamy burrata and the gentle floral perfume of honeysuckle come together in a salad that celebrates the quiet abundance of summer. The beet kraut brings a welcome tang and probiotic richness, while roasted pistachios add warmth, texture and a buttery crunch. It’s a dish that feels equally at home on a long garden lunch table as it does alongside grilled meats or fresh fish.

One of those dishes that is easily thrown together but ticks every single box. Earthy, sweet, floral and nutty, the true taste of summer produce.

This was the first year I grew my own beetroot and gosh, what a joy! The heritage varieties are so sweet and varied, and so simple to grow. The best bit, the leaves make the most wonderful addition to stir fries and salads, two for the price of one!

I just adore fermented foods in all forms, that irresistible umami tang, I often make my own but in times when I am busy, a reliable brand packed of natural probiotics is my go to. Like this one from Cultura Cornwall.

summer salad, homegrown, healthy meals, beetroot, fermented food, gut health, microbiome, easy meals, no cook

Yield: 4

Author: Suze Morrison

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Beetroot & Burrata Salad with Honeysuckle Syrup Vinaigrette, Beet Kraut & Roasted Pistachios

Prep time: 30 MinCook time: 8 MinTotal time: 38 Min

Sweet earthy beetroot, creamy burrata and the gentle floral perfume of honeysuckle come together in a salad that celebrates the quiet abundance of summer. The beet kraut brings a welcome tang and probiotic richness, while roasted pistachios add warmth, texture and a buttery crunch. It’s a dish that feels equally at home on a long garden lunch table as it does alongside grilled meats or fresh fish.

Ingredients

For the Salad

• 4 Medium cooked Heritage Beetroot
• 1 Ball of burrata
• 120g ready-made Beet Kraut, I use Cultura Cornwall
• 60g shelled pistachios
• A few edible flowers (optional)
• Freshly cracked black pepper
• Flaky sea salt

For the Honeysuckle Vinaigrette

• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Cider Vinegar with the Mother
• 1 tbsp Fresh Lemon Juice
• 1½ tbsp Honeysuckle Syrup (see below)
• 1 tsp Dijon Mustard
• Finely grated zest of ½ lemon
• Pinch of flaky sea salt
• Freshly cracked black pepper

For the Honeysuckle Syrup

• 150ml Water
• 150g Golden Caster Sugar
• 2 loosely packed handfuls freshly picked honeysuckle flowers (green parts removed)

Instructions

1. Gently heat the water and sugar for the syrup until the sugar has dissolved. Remove from the heat, stir in the honeysuckle flowers and leave to infuse for 6–12 hours, or overnight. Strain through a fine sieve or muslin and refrigerate until needed.
2. Preheat the oven to 180°C. Spread the pistachios onto a baking tray and roast for 6–8 minutes, until lightly golden. Allow to cool before roughly chopping.
3. Whisk together the olive oil, vinegar, lemon juice, honeysuckle syrup, Dijon mustard, lemon zest, sea salt and black pepper until emulsified.
4. Slice or quarter the beetroot into generous bite-sized pieces and arrange over a large serving platter. Tear the burrata into large pieces and nestle amongst the beetroot.
5. Spoon over the beet kraut and drizzle generously with the honeysuckle syrup vinaigrette.
6. Finish with the roasted chopped pistachios, a scattering of edible flowers if using, plenty of freshly cracked black pepper and a light pinch of flaky sea salt.
7. Foraging Note: Only use correctly identified edible honeysuckle flowers and never consume the berries, which can be toxic in many species.

https://gourmetglow.co.uk/recipes/beet-honeysuckle-burrata

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