GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE
Provided by Ed Kenny
Categories Salad Side Quick & Easy Backyard BBQ Lunch Mozzarella Beet Summer Grill Grill/Barbecue Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 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, 30-35 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.
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Bishes Limbu
[email protected]Overall, this was a good salad, but I would make a few changes to the recipe.
Rodivino, Jr. Acantilado
[email protected]The beets were a bit undercooked.
Henry Maye
[email protected]This was a bit too sweet for my taste.
Jackeline Esteban
[email protected]Highly recommend!
Lilian Spencer
[email protected]Will definitely make again!
Siasa Samsa
[email protected]Amazing flavor!
Abdul Ahad Jutt
[email protected]Delicious!
Durotiwon Grace
[email protected]Overall, this was a good salad. I would make it again, but I would make a few changes to the recipe.
Ajimul hoke Ajimul hoke
[email protected]The beets were a bit undercooked for my liking. I would have grilled them for a few minutes longer.
Dana Williams
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred it with a more savory dressing.
Mahboob Wafadar
[email protected]I'm not a big fan of beets, but I was pleasantly surprised by this salad. The grilling process really mellowed out the earthy flavor of the beets, and the burrata and vinaigrette added a lot of richness and flavor.
Giordalenne Cijntje
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets from a previous meal, and they worked perfectly in this recipe. The burrata and vinaigrette really elevated the dish.
Athena Acosta
[email protected]Easy to make and packed with flavor! I used pre-cooked beets to save time, and the salad still came together in under 30 minutes. The vinaigrette is a must-try - it's so simple but so delicious.
Islamic Study00
[email protected]This was such a refreshing and flavorful salad. The grilled beets were tender and slightly caramelized, and the burrata was creamy and decadent. The poppy seed vinaigrette was the perfect finishing touch, adding a bright and tangy flavor.
blaine steddum
[email protected]I've never been a huge fan of beets, but this recipe changed my mind! The grilling process brought out the natural sweetness of the beets, and the burrata and vinaigrette dressing added a delicious richness and tanginess. Will definitely be making th
Md Babu
[email protected]This grilled beet salad with burrata and poppy seed vinaigrette was an absolute delight! The combination of flavors and textures was perfect, with the earthy sweetness of the beets, the creamy richness of the burrata, and the tangy vinaigrette dressi