Grilled Beets with Burrata and Poppy Seed Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup vegetable oil
- 1 teaspoon dijon mustard
- 2 teaspoons poppy seeds
- 2 tablespoons sherry vinegar
- 1 teaspoon finely grated orange zest
- kosher salt, freshly ground pepper
- 1 small shallot, finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- 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
- Carbohydrate 12 g(4%)
- Cholesterol 45 mg(15%)
- Fat 29 g(44%)
- Fiber 3 g(12%)
- Protein 14 g(29%)
- Saturated Fat 9 g(46%)
- Sodium 432 mg(18%)
- Calories 356
Preparation 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.
Preparation 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.
