Grilled Beets with Burrata & Poppy-Seed Vinaigrette

By Jack Johnson

Grilled Beets with Burrata & Poppy-Seed Vinaigrette

Grilled Beets with Burrata & Poppy-Seed Vinaigrette. This tasty salad makes great use of beautiful beetroot and creamy burrata. Served with a zesty dressing, it’s perfect summer fare.

Let burrata come to room temperature before serving. The 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.

Serves 8

1 small shallot, finely chopped 

2 tbsp sherry vinegar

2 tsp poppy seeds

1 tsp Dijon mustard

1 tsp orange zest, finely grated 

¼ cup vegetable oil

5 tbsp extra virgin olive oil

680g mixed baby beets (any

colour), trimmed, divided

4-5 spring onions, roots trimmed

450g burrata or fresh

mozzarella, cut into 8 wedges

 

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 freshly ground black 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 freshly ground black pepper.

Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.

Meanwhile toss spring onions with remaining 1 tbsp olive oil. Season with salt and freshly ground black pepper.

Grill, 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 vinaigrette in a medium bowl.

Place burrata on plates and top with spring onions, dressed beets and reserved beet slices.

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