Grilled Beets with Burrata and Poppy Seed Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
2. Peel and thinly slice 1 beet; set aside.
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.
4. Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
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.
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.
|
|