Oysters with Beet Granita made with Avonlea Petites

Recipe courtesy of  Prince Edward Aqua Farms Inc. 


- 4 Servings +


Place beets, water, sugar and salt into a medium pot; heat over medium-high heat and bring to a boil.

Reduce heat and cook for 15-20 minutes or until softened; remove from heat and allow to cool.

Add lemon juice & zest to the beet mixture and puree until smooth; strain through a fine mesh strainer.

Place beet liquid into a baking dish and put into a freezer. As the liquid begins to freeze occasionally stir it with a fork to create ice crystals. Once the mixture is frozen it is ready to use.

Place oysters onto a plate or serving platter. Top with a dollop of crème fresh.

Scrape some of the beet granita onto each oyster and garnish with mint. Serve cold.