On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Beet & Burrata Salad

 

Brought to you by our friends at Brightland.

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  • 2 medium sized golden beets
  • fresh burrata
  • 1/2 cup arugula
  • salt & pepper
  • 1 tablespoon crushed pistachios

For the Chimichuri

  • 1/2 of a shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped oregano
  • 1/2 cup Brightlan Alive Olive Oil

When given the opportunity to sample and cook with Brightland's new olive oil range, we jumped at the chance. Each Brightland oil gives a smooth and, for lack of a better word, bright finish. Consisting of two assortments of, Awake and Alive, the company’s expertly crafted oils are free of corruptly attained olives and rancid fillers, and not to mention, incredibly delicious.

For today’s beet and burrata salad, we crafted a chimichurri dressing that is made increasingly more indulgent with the addition of the brand's Alive extra virgin olive oil. Who knew beets could be this good?

Place beets (skin on) in a pot of water and bring to boil. Once boiled, cover, turn heat to low and simmer for 30 minutes.

While beets simmer, assemble the chimichurri by placing the shallot, garlic, cilantro, parsley, and oregano in a medium-sized mixing bowl. Once combined, add olive oil, and mix thoroughly. 

Remove beets from heat and let cool before removing skin with a paper towel.

When ready to plate the salad, pull burrata apart with your hands and mound it down the middle of a plate.

Arrange quartered beets alongside the burrata, sprinkle with pistachios, and add chimichurri to taste. Finish off with a light drizzle of olive oil.

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TableOn Sunday