Grilled beet salad with burrata and cherries
Indulge in the exquisite flavors of grilled beets, creamy burrata, and juicy cherries in this vibrant salad bursting with freshness and sophistication.
Ingredients:
- 6 medium beets (about 2 lb. total)
- 1 Tbsp. sherry vinegar or red wine vinegar
- 1 tsp. kosher salt
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- 8 oz. burrata or mozzarella, torn into 2" pieces
- 8 oz. fresh cherries (about 2 cups), halved, pitted
- 1 cup Castelvetrano olives, smashed, pitted
- Flaky sea salt
- Freshly ground black pepper
Instructions:
- Start by lighting a charcoal fire in a grill and allow the coals to cool down to a medium heat. The coals should be covered with ash and glowing red, with no black color remaining.
- Grill the beets directly on the coals, turning them occasionally, until the skins are charred and the flesh is tender when pierced with a fork. This should take around 35-45 minutes. Alternatively, you can grill the beets covered on the grate of a gas or charcoal grill over medium-high heat, turning them occasionally for 45-55 minutes. Once done, transfer the beets to a large bowl and tightly cover it with plastic wrap. Allow it to steam until it's cool enough to handle.
- If you'd like to avoid getting pink stains on your hands, consider wearing gloves. Remove the charred skins from the beets - they should come off easily. Slice each beet into 6 wedges and transfer them to a large bowl. Add vinegar, kosher salt, and 3 tablespoons of oil. Gently toss everything together to combine the flavors.
- Next, arrange the beet mixture on a platter. Top it with burrata cheese, cherries, and olives. Drizzle some more oil on top and season with sea salt and pepper.
- If you prefer to prepare this recipe in advance, you can grill the beets up to 2 days ahead. Let them cool without peeling, then cover and refrigerate until needed.
Summary:
- Calories: 1609 kcal
- Fat: 107 g
- Protein: 63 g
- Carbs: 112 g
- Potassium: 2515 mg
- Magnesium: 204 mg