Oysters with Beet Granita made with Avonlea Petites
Featured PEI Ingredients
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.