Beet And Burrata Salad Recipes

Steps:

• Preheat the oven to 425 degrees F. Place the beets on a sheet of foil. Drizzle with olive oil and season with salt. Wrap the foil around the beets and place on a baking sheet. Roast until tender when pierced with a knife, 50 to 60 minutes. Let cool slightly, then unwrap and rub off the skins using a paper towel.
• About 30 minutes before serving, remove the burrata from the refrigerator and let stand at room temperature. Whisk the orange juice, vinegar and shallot in a small bowl. Slowly whisk in the 2 tablespoons olive oil until emulsified.
• Thinly slice the beets and arrange in a single layer on a serving plate, overlapping slightly. Spoon the vinaigrette over the beets and season with 1/2 teaspoon salt and a few grinds of pepper; set aside.
• Preheat the broiler. Arrange the bread on a baking sheet and broil until toasted. Sprinkle the beets with the chives and pistachios. Place the burrata on the beets. Drizzle with olive oil and season with salt and pepper. Serve with the toasted bread.

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
• Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
• Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
• Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.