Beet Salad with Burrata Cheese & Granola | IMPACT Magazine

Ingredients

• 250g Italian Burrata cheese
• 12 medium-sized pickled beets
• 1 cup granola
• 1 orange (in segments)
• 1 grapefruit (in segments)
• Mixed greens
• Extra virgin olive oil
• Pinch sea salt
• 2 L water
• 3 cups granulated sugar
• 500ml white wine vinegar
• ⅓ cup kosher salt
• 12 medium size golden beets and candy cane beets
• ¼ cup chopped walnuts
• ¼ cup pine nuts
• ¼ cup sunflower seeds
• ¼ cups hazelnuts
• 1 cup old fashioned oats
• 2 Tbsp. brown sugar
• ¼ tsp. ground cinnamon
• ¼ cup honey
• ¼ cup vegetable oil