Grilled Beet Salad with Burrata and Cherries
A sophisticated salad featuring charred beets paired with creamy burrata cheese, sweet cherries, and briny Castelvetrano olives. The combination of warm, tender beets and cool, fresh toppings creates a perfect balance of flavors and textures.
Ingredients
- •6 medium beets
- •1 Tbsp sherry vinegar
- •1 tsp kosher salt
- •3 Tbsp extra-virgin olive oil
- •8 oz burrata
- •8 oz fresh cherries
- •1 cup Castelvetrano olives
- •1 pinch flaky sea salt
- •1 pinch black pepper
Cooking Instructions
- 1.
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).
20 min
- 2.
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.
45 min
- 3.
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.
10 min
- 4.
Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
5 min
- 5.
Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
