Best 2 Grilled Beets With Burrata And Poppy Seed Vinaigrette Recipes

If you're looking for a flavorful and colorful dish that combines the sweetness of grilled beets, the creamy richness of burrata cheese, and the nutty crunch of poppy seeds, then grilled beets with burrata and poppy seed vinaigrette is the perfect recipe for you. This dish is not only delicious but also visually appealing, making it a great choice for impressing your guests at a dinner party or enjoying a special meal at home. The combination of flavors and textures in this dish is sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

BEET AND BURRATA SALAD

Beet and Burrata Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 bunches baby beets, scrubbed and trimmed
2 tablespoons champagne vinegar
1/2 teaspoon kosher salt
4 sprigs fresh thyme
3 tablespoons olive oil
1 shallot, chopped
1/2 teaspoon kosher salt
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
One 5-ounce container baby arugula
One 8-ounce container burrata cheese
1/4 cup toasted pine nuts

Steps:

For the beets: Preheat the oven to 375 degrees F.
Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE

Grilled Beets with Burrata and Poppy Seed Vinaigrette image

Provided by Ed Kenny

Categories Salad Side Quick & Easy Backyard BBQ Lunch Mozzarella Beet Summer Grill Grill/Barbecue Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 11

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

Steps:

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.

Tips:

Choose small to medium-sized beets for even cooking. If using larger beets, cut them into wedges.
To ensure the beets are cooked evenly, toss them in oil and wrap them tightly in foil before grilling.
Keep an eye on the beets while grilling to prevent them from burning. They should be tender when pierced with a fork.
To make the poppy seed vinaigrette, whisk together olive oil, vinegar, honey, poppy seeds, salt, and pepper until well combined.
For the best flavor, use ripe and juicy tomatoes in the salad.
Top the salad with fresh herbs such as basil, mint, or cilantro for an extra burst of flavor.

Conclusion:

This grilled beet salad with burrata and poppy seed vinaigrette is a delicious and healthy dish that is perfect for a summer meal. The beets are tender and flavorful, the burrata is creamy and rich, and the vinaigrette adds a tangy and nutty flavor. This salad is sure to impress your guests and is a great way to enjoy fresh, seasonal produce.