This Grilled Beets with Burrata and Poppy Seed Vinaigrette salad is a delightful combination of smoky grilled beets, creamy burrata cheese, and a tangy poppy seed vinaigrette. It's a perfect dish for a light and refreshing appetizer or a side salad.
Ingredients: 4 medium-sized beets, peeled and sliced into 1/4-inch rounds. 2 tablespoons olive oil. Salt and freshly ground black pepper, to taste. 8 ounces burrata cheese. 1/4 cup toasted pine nuts. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh arugula leaves. For the Poppy Seed Vinaigrette:. 3 tablespoons olive oil. 1 tablespoon white wine vinegar. 1 teaspoon Dijon mustard. 1 teaspoon honey. 1 tablespoon poppy seeds. Salt and freshly ground black pepper, to taste.
Instructions: Preheat your grill to medium-high heat. In a bowl, toss the beet slices with 2 tablespoons of olive oil and season with salt and pepper. Place the beet slices on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks. Remove from the grill and let them cool slightly. While the beets are grilling, make the Poppy Seed Vinaigrette by whisking together the olive oil, white wine vinegar, Dijon mustard, honey, poppy seeds, salt, and pepper in a small bowl. To assemble the salad, arrange the grilled beet slices on a serving platter. Tear the burrata cheese into pieces and place them on top of the beets. Sprinkle the toasted pine nuts, torn basil leaves, and fresh arugula over the salad. Drizzle the Poppy Seed Vinaigrette over the salad. Serve immediately and enjoy!
