Photo by Joseph De Leo, Food Styling by Anna Stockwell
Roasting whole beets on the grill (or on hot coals) until they’re completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
- 4–6 servings
- Active Time
- 20 minutes
- Total Time
- 1 hour 20 minutes
- 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
- 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.
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