Grilled Beets with Burrata and Poppy Seed Vinaigrette

Ingredients for Grilled Beets with Burrata and Poppy Seed Vinaigrette

• 1 liten schalottenlök, finhackad

• 2 tablespoons Sherry vinegar

• 2 teaspoons poppy seeds

• 1 teaspoon Dijon mustard

• 1 teaspoon finely grated orange zest

• 60 ml vegetabilisk olja

• 5 tablespoons extra-virgin olive oil, divided

• Koshersalt, nymalen peppar

• 675g mixed baby beets (any colour), trimmed, divided

• 1 bunch spring onions, root ends trimmed

• 450g burrata or fresh mozzarella, cut into 8 wedges

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 spring onions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill spring onions, 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 spring onions, 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.

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