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.
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.