I’m not sure if others bloggers would agree with this, but I’ve realized another thing since starting Mitts and Measures. It’s a very distressing thing to be photographing your food and trying to concentrate on the best shots… when there’s somebody hungry in the room and waiting for their food. I mean… you’ve already gone through the whole cooking process and the time has come to really put the very best shine you can on the finished product. You’re trying to move quickly while zooming in, zooming out, stepping forward, stepping back, angling, crouching, tipping…. but you feel it. The pressure. While pretending to be patient and doing all they can to help out and speed up dinner preparations…. all they want, is to eat. Hard to really know who is the most
annoyed affected in this situation, but all’s well that ends well…every time. I think?
I tried this recipe out the other day that I got in Bon Appétit magazine. It turned out fabulous but the pictures (*clearing throat*) were a little rushed. If you can find gold beets when you’re shopping for ingredients, I would definitely use a combination of beets for color. As you can see, I couldn’t find any when I needed them. The vinaigette is delicious and I strongly suggest not skimping on it when serving. That, over the warm beets with the creaminess of the burrata and the slight delicious bite of charred green onion… a wonderful summer side!
Grilled Beets with Burrata and Poppy Seed Vinaigrette
1 small shallot, finely chopped
2 Tbsp. Sherry Vinegar
2 tsp. poppy seeds
1 tsp. Dijon mustard
1 tsp. finely grated orange zest
1/4 cup vegetable oil
5 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 1/2 lb. mixed baby beets (any color), trimmed, divided
1 bunch scallions, root ends trimmed
1 lb 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 Tbsp. 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 Tbsp. 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 scallions with remaining 1 Tbsp. olive oil; season with salt and pepper. Grill scallions, 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 scallions, 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.