Grilled Beets With Burrata And Poppy Seed Vinaigrette
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Shallot (finely chopped)2 tbsps
Sherry Vinegar2 tsps
Poppy Seed1 tsp
Dijon Mustard1 cup
Vegetable Oil5 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Prepare a grill for medium heat
2
Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl
3
Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper
4
Set vinaigrette aside
5
Peel and thinly slice 1 beet; set aside
6
Prepare a grill for medium heat
7
Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper
8
Grill beets, covered, turning occasionally, until tender, 30-35 minutes
9
Transfer beets to a plate and let cool
10
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper
11
Grill scallions, turning occasionally, until charred, about 2 minutes
12
Using a paper towel, rub skins from beets and cut into bite-size pieces
13
Toss beets and reserved dressing in a medium bowl
14
Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices
15
DO AHEAD: Vinaigrette can be made 1 day ahead
16
Cover and chill
17
Beets can be grilled and peeled 1 day ahead
18
Cover and chill
19
Bring to room temperature before serving
20
Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl
21
Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper
22
Set vinaigrette aside
23
Peel and thinly slice 1 beet; set aside
24
Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper
25
Grill beets, covered, turning occasionally, until tender, 30-35 minutes
26
Transfer beets to a plate and let cool
27
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper
28
Grill scallions, turning occasionally, until charred, about 2 minutes
29
Using a paper towel, rub skins from beets and cut into bite-size pieces
30
Toss beets and reserved dressing in a medium bowl
31
Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices
32
DO AHEAD: Vinaigrette can be made 1 day ahead
33
Cover and chill
34
Beets can be grilled and peeled 1 day ahead
35
Cover and chill
36
Bring to room temperature before serving