Edamame, burrata and beet salad

EDAMAME, BURRATA AND BEET SALAD

Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes

Ingredients

• 1l (4 cups) edamame beans
• 2 small burrata balls
• 2 large beets
• 60 ml (4 tablespoons) white balsamic vinegar
• ½ red onion, thinly sliced
• 1 clove garlic, finely chopped
• 60 ml (4 tablespoons) olive oil
• Salt, fleur de sel and pepper to taste

Preparation

1. In a pot of boiling, salted water, blanch the edamame beans for 3 to 4 minutes. Cool in a bowl of iced water.
2. Add the beet to the pot of boiling water and cook for 20 minutes. Then leave to cool.
3. In a bowl, combine beans, olive oil, vinegar, garlic, red onion, salt and pepper.
4. Trim beets and add to beans. Check seasoning.
5. In each serving bowl, divide the salad, add ½ burrata on top and sprinkle with pepper and fleur de sel.