Come see this salad in action at the Sara Hardy Downtown Farmers Market on July 23rd! This recipe makes two salads.
- 1 whole Heirloom Tomato
- 4 oz Arugula
- 3 whole baby beets
- 2 4oz Burrata
- 2 oz basil pesto
- Olive Oil, Sea Salt, Balsamic Vinegar
The first step in making this salad is to cook and pickle your beets. We clean the beets, then simmer them in water until they are fork tender. We then peel the beets and cut them into bite size pieces.
For the pickle, any pickling recipe will do. We prefer a sweeter pickling brine for ours, and we let them rest a few days in the brine in the fridge prior to serving. Alternatively, skip the pickling and serve the beets just cooked for an earthier salad.
With your beets ready, slice your tomato into large bite size pieces. Season the tomatoes and cheese with sprinklings of sea salt. Pour an ounce of pesto over the burrata.
Layer arugula, heirloom tomatoes, and beets in your serving bowl. Top that with your burrata cheese. Next, drizzle the dish with good olive oil and a thick balsamic vinegar. Serve and enjoy!
Chef Samuel Plamondon is the Executive Chef of the Boathouse Restaurant on the Old Mission Peninsula in Traverse City.
See an entire calendar of recipe demonstrations at the Sara Hardy Downtown Farmers Market here!