Grilled Beets with Burrata and Poppy Seed Vinaigrette
A sophisticated salad featuring tender grilled beets paired with creamy burrata cheese, charred scallions, and a bright citrusy poppy seed vinaigrette. The combination of warm beets and cool cheese creates an elegant starter or side dish.
Ingredients
- •1 small shallot
- •2 tablespoons Sherry vinegar
- •2 teaspoons poppy seeds
- •1 teaspoon Dijon mustard
- •1 teaspoon orange zest
- •¼ cup vegetable oil
- •5 tablespoons extra-virgin olive oil
- •to taste Kosher salt and pepper
- •1½ pounds mixed baby beets
- •1 bunch scallions
- •1 pound burrata
- •8 wedges cheese portions
Cooking Instructions
- 1.
Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
5 min
- 2.
Peel and thinly slice 1 beet; set aside.
5 min
- 3.
Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
35 min
- 4.
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
2 min
- 5.
Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
10 min
- 6.
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.
