Grilled Beets with Burrata and Poppy Seed Vinaigrette Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Makes 8 servings

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

Step 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.
Step 2
Peel and thinly slice 1 beet; set aside.
Step 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.
Step 4
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
Step 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.
Step 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.

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Reviews (7)

3.5 stars for taste, and a 0.5 star bump for the absolute ease and simplicity. I ended up omitting the scallions because based on who I was serving this to, I knew I would be the only one to enjoy them. I didn't have a chance to grill the beets, so I roasted them at 375°F for about 1.5hours until fork tender. Like the previous reviewer, I wasn't able to get baby beets, so I quartered regular beets. Lastly, for the same reason that my guests don't enjoy scallions, they don't like the bite of raw onions/shallots/garlic, so I took the edge off by heating the oil and lightly frying the shallots until golden. I'm interested myself to try the dressing without, but also would whole-heartedly recommend trying fried shallots as a subtle variation. Definitely get your hands on burrata for this. My 2.5 year old gobbled it all up, and the adults raved as well. Overall, this was a delightful summer meal and I'll be glad to make it again.
- andreayung23
- Northern California
- 8/5/2017
This was FANTASTIC...and made wonderful leftovers for another salad add-in. I completely forgot to add the cheese and is was wonderful anyway. The only challenge was peeling the beets
- horseez
- South Carolina by was of San Francisco
- 9/24/2015
Wonderful salad. The burrata blended the flavors nicely. I couldn't find baby beets so I used a variety of larger beets, quartered. I also placed on a bed of baby spinach. I was hesitant about the Poppy Seed Vinaigrette but this one is flavorful with just the right acidity.
- vicsjol
- Rocklin, CA
- 8/8/2013
Reread the recipe. The baby beets are listed under ingredients and the grilling of the baby beets is listed under instructions
- CSemsack
- 7/29/2013
What am I missing - I'm not seeing the grilled beets in the ingredients?
- bertyg
- 7/29/2013
Wonderful salad. I added raw spinach, tossed with a little of the vinaigrette as a base then wilted beet greens on top of that and then arranged the beet salad on the greens.
- cathydb
- durham, ct
- 7/15/2013
I made this salad 3 times in the last two weeks. I have multiple requires for this recipe. The vinaigrette is very flavorful. Depending on the vinegar you have on hand, you might want to add a teaspoon of orange juice to tone down the acidity. I can't find good baby beets, so I used the smallest beets I can find. They came out wonderful every time. I served mine on a bed of arugula. If you can find burrata, use it. It is totally worth the effort. The creamy center of the cheese goes spectacularly well with the sweetness of the beet and tanginess of the dressing.
- kittyclub
- Philadelphia, PA
- 7/14/2013