Name: Grilled Beets with Burrata and Poppy Seed Vinaigrette
Yield: Makes 8 servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons Sherry vinegar; 2 teaspoons poppy seeds; 1 teaspoon Dijon mustard; 1 teaspoon finely grated orange zest; 1/4 cup vegetable oil; 5 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 1 1/2 pounds mixed baby beets (any color), trimmed, divided; 1 bunch scallions, root ends trimmed; 1 pound burrata or fresh mozzarella, cut into 8 wedges

Image may contain Cutlery Fork Plant Food Dish Meal Produce Seasoning and Vegetable

Grilled Beets with Burrata and Poppy Seed VinaigretteCedric Angeles

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

Recipe information

Yield
Makes 8 servings

Ingredients

1 small shallot, finely chopped

2 tablespoons Sherry vinegar

2 teaspoons poppy seeds

1 teaspoon Dijon mustard

1 teaspoon finely grated orange zest

1/4 cup vegetable oil

5 tablespoons extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

1 1/2 pounds mixed baby beets (any color), trimmed, divided

1 bunch scallions, root ends trimmed

1 pound burrata or fresh mozzarella, cut into 8 wedges

Preparation

Step 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.
Step 2
Peel and thinly slice 1 beet; set aside.
Step 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.
Step 4
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
Step 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.
Step 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.

TagsBeet Root Vegetable Vegetable Burrata Cheese Dairy Side Dinner Vegetarian Nut Free Gluten Free Grilling Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

81 Healthy Summer Grilling Recipes
Nothing against cheeseburgers or anything, but sometimes you want some grilled fish and veggies.
Our 61 Best Mozzarella-Packed Recipes
Creamy and delicious, mozzarella is great on just about anything.
Unbeatable Beet Recipes
The root vegetable that can't be beat.
The Best Barbecue-Friendly Sides
You'll need at least a few. Here are 13 to choose from.