Grilled Beets With Burrata And Poppy Seed Vinaigrette
This vibrant salad is a celebration of fresh flavors and textures. The earthy sweetness of mixed beets is complemented by a zesty vinaigrette with a hint of orange, while grilled scallions add a smoky charred note. Topped with creamy burrata and crunchy poppy seeds, each bite is a delightful medley of colors and tastes. It's a perfect dish to bring a burst of summer to your table. Enjoy!
— Constant Cookbook
Ingredients
- 1 small shallot, finely chopped
- 2 Sherry vinegar
- 2 poppy seeds
- 1 Dijon mustard
- 1 finely grated orange zest
- 1/4 vegetable oil
- 5 extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 mixed baby beets (any color), trimmed, divided
- 1 bunch scallions, root ends trimmed
- 1 burrata or fresh mozzarella, cut into 8 wedges
Instructions
- 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.
- Peel and thinly slice 1 beet; set aside.
- 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, 30â35 minutes. Transfer beets to a plate and let cool.
- Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
- 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.
- 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.
Yield
8 servings
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