Grilled Beets with Burrata and Poppy Seed Vinaigrette

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.

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


Grilled Beets



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.

Nutritional Information

8 servings, 1 serving equals:

Calories (kcal) 360

Fat (g) 29

Saturated Fat (g) 10

Cholesterol (mg) 45

Carbohydrates (g) 12

Dietary Fiber (g) 3

Total Sugars (g) 7

Protein (g) 15

Sodium (mg) 500


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